One-Pot Green Curry Coconut Shrimp and Brown Rice
This one-pot curry brings together shrimp, vegetables, brown rice, herbs and a creamy coconut sauce. It is colorful, comforting and convenient—but it should be described accurately.
Because 1½ cups uncooked brown rice is divided into four portions, this is a substantial higher-carbohydrate meal. That does not make it bad. It makes the portion and context important.
Green coconut curry with shrimp, brown rice, spinach, zucchini, snap peas, cilantro and basil.
Ingredient benefits
Shrimp supplies complete protein, selenium, iodine and vitamin B12. Brown rice contributes energy, fiber and whole-grain nutrients. Zucchini, snap peas and spinach add volume, color and micronutrients.
Light coconut milk creates creaminess but still contributes saturated fat. Olive oil provides predominantly unsaturated fat. Curry paste, broth and added salt can contribute meaningful sodium, so brand labels matter.
Recipe ingredients
· 1 pound large shrimp, peeled and deveined
· 1½ cups uncooked brown rice, rinsed
· 1 can light coconut milk, 13.5 ounces
· 1½ cups low-sodium chicken broth
· 1 medium onion, diced
· 2 garlic cloves, minced
· 2–3 tablespoons Thai green curry paste
· 1 zucchini, diced
· 1 cup snap peas or trimmed green beans
· 1 cup fresh spinach
· 1 tablespoon olive oil
· 1 tablespoon lime juice
· Salt to taste
· ¼ cup chopped cilantro and basil
Directions
1. Sauté the onion in olive oil for three minutes.
2. Add garlic and curry paste; cook one minute.
3. Add brown rice and stir to coat.
4. Add coconut milk and broth; bring to a boil.
5. Cover and simmer 35–40 minutes until the rice is almost tender.
6. Add zucchini, snap peas or green beans, and shrimp.
7. Cook until the shrimp is firm, pearly and opaque.
8. Stir in spinach and lime juice; garnish with herbs.
Nutrition
Calories
500–540 kcal
Protein
30–34 g
Carbohydrates
63–68 g
Fiber
5–7 g
Fat
12–16 g
A practical point estimate is approximately 515 calories, 32g protein, 65g carbohydrates, 6g fiber and 14g fat per serving. Sodium will vary with broth, curry paste and added salt.
If you’re watching calories or a smaller carbohydrate serving is preferred
· Divide the recipe into five or six portions
· Switch out half the coconut milk for coconut water
· Retest the recipe with less uncooked rice and adjusted cooking liquid
· Replace part of the rice with cauliflower rice near the end
· Serve a smaller curry portion with extra nonstarchy vegetables
No individual meal treats chronic inflammation. The value comes from an overall pattern that includes seafood, vegetables, whole grains, herbs and unsaturated fats.
Next step: Download TRE’s FREE 3-Day Anti-Inflammatory Meal Plan for more colorful meals built around protein, produce and intentional flavor.