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Shrimp and Veggie Coconut Curry

Shrimp and Veggie Coconut Curry
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Heat coconut oil in a skillet and add onion, garlic, and vegetables. Sauté to the desired consistency. Add curry powder and coconut milk.

Add shrimp last and cook until pink. You can sauté the veggies a little less if you want to cook down the coconut milk and let the sauce thicken.

Serve alone or with a small side of rice or baked sweet potato.

*Use 1 teaspoon of coconut cream concentrate [3] for every 6-8 oz of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk [4].

Recipe submitted by Brandon, Austin, TX

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