Red Curry With Brown Rice, Wild Shrimp & Organic Corn
Recipe type: Reference: Easy Weeknight Shrimp Curry
Serves: 3-4
  • 2 cups brown rice (dry) or 4 cups cooked
  • 1-2 tbsp coconut oil
  • ½ onion, diced
  • 1 clove garlic, minced
  • 3 tbsp red curry paste
  • 1 15-ounce can (light) coconut milk
  • ¾ cup low-sodium vegetable stock
  • 1½ pounds wild shrimp
  • 2 cups fresh or frozen corn kernels (preferably organic, non-GMO)
  • 2 cups fresh spinach
  • 1 cup basil leaves, cut into ribbons
  • 1 small jalapeno, thinly sliced
  • 1 lime, cut into wedges for squeezing
  1. Cook brown rice (instructions on package).
  2. Heat a large pan to medium. Add coconut oil, then onion, garlic and curry paste and cook 5 minutes until soft.
  3. Add coconut milk and vegetable stock and bring to a simmer.
  4. Stir in the corn, shrimp and spinach. Cover and simmer over medium heat until the shrimp have cooked through (turn pink), 6-8 minutes.
  5. Serve the curry over 1 cup of cooked brown rice and top with jalapeno, basil and squeeze of lime juice.
Benefits: This dinner is SUPER easy for your busy weeknights. It’s gluten and dairy-free to make for easy digestion and easy digestion = more weight loss.
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