Banana Coconut Curry Shrimp

Banana Coconut Curry Shrimp is a Thai-inspired recipe that comes in combination in simply half-hour, made totally in a single pan! It options spinach, bell peppers, bananas, and a creamy pink curry coconut milk sauce. Serve this simple weeknight dinner with steamy rice! It is dairy-free, gluten-free, and Pescatarian, filled with veggies and protein.

Thai Banana Coconut Curry Shrimp

You’re going to love how colourful and colourful this banana coconut curry shrimp seems! And it is a 30-minute one-pan meal that you’ll upload for your weekly recipe rotation as a result of it is so fast and simple. It additionally makes a shocking presentation – serve it when entertaining visitors or on a special day with friends and family. The wonder of bananas works unusually nicely with a creamy pink curry coconut milk sauce and is completely balanced out by way of the savory flavors of shrimp, bell peppers, and spinach! If you wish to have extra Thai-inspired recipe inspiration, take a look at my Thai pink curry rooster noodle soup, home made Thai basil red meat, and meatless Thai zucchini noodles.

Why you’ll be able to like it

• 30-minute one-pan meal. This recipe comes in combination briefly and the cleanup is minimum. Absolute best for a weeknight dinner!
• Such a lot taste! The entirety is made out of scratch, the usage of the most up to date elements! This recipe options full-fat coconut milk, Thai pink curry paste, fish sauce, honey, and freshly squeezed lemon juice. The pink coconut curry mixed with candy bananas, and savory spinach and bell peppers creates wonderful, well-balanced flavors that all of your circle of relatives will love!
• Nutrient-dense recipe. Pan-seared shrimp with creamy pink curry coconut milk sauce and greens is convenience meals made with wholesome elements.  It is dairy-free, gluten-free, Pescatarian, filled with veggies and protein, and fiber-rich.

Primary elements

• Shrimp. I like to recommend the usage of massive uncooked shrimp (1 lb generally quantities to 16/20 rely or 26/30 rely). Make sure that it is peeled and deveined. Shrimp is of course low in carbs and wealthy in protein. It is low-fat however the fats that it does supply is a great roughly fats (advisable omega-3 fatty acids).
• Bell pepper. I used 1 massive pink bell pepper. It blends completely with the opposite colours on this Thai shrimp curry. You’ll be able to additionally use inexperienced, yellow, or orange bell peppers.
• Vegetables. I used recent spinach. You’ll be able to additionally use frozen spinach – thawed and tired of any liquid. Or, use kale or arugula.
• Bananas. I used 2 sliced massive bananas. Now not best do they upload sweetness, however in addition they assist thicken the sauce.
• Coconut milk. I used an entire can (14 oz.) of full-fat unsweetened coconut milk. You’ll be able to additionally use the lite model.
• Thai pink curry paste – The Thai Kitchen emblem is my favourite.
• Fish sauce. Once more, Thai Kitchen is my favourite emblem of fish sauce.
• Honey – you best want 1 tablespoon of it since numerous sweetness will come from bananas. You’ll be able to additionally use brown sugar.
• Lemon. Use the freshly squeezed juice of 1 lemon – it is significantly better than the bottled sort!
• Seasonings come with salt, freshly floor black pepper, and pink pepper flakes.
• Olive oil is used for pan-searing shrimp.

What sort of coconut milk to make use of

• Complete-fat, unsweetened coconut milk is what I used. It supplies creaminess and richness to the shrimp curry.
• Mild, unsweetened coconut milk will paintings nice, too, for the reason that coconut milk sauce will thicken regardless (because of the sliced bananas).

The most productive roughly shrimp to make use of

Purchase massive uncooked shrimp this is ideally already peeled and deveined. Tiny shrimp generally tend to overcook sooner and do not glance as presentable as greater shrimp. I used 1.5 lb massive shrimp (26 or 30 rely according to pound). Peel, devein the shrimp and take away the tails ahead of pan-searing it.

Useful guidelines for correctly cooking shrimp

• Use massive uncooked shrimp, now not small sort. Additionally, don’t use pre-cooked small shrimp. While you use massive uncooked shrimp and prepare dinner it with spices, you get such a lot of extra juices and so a lot more taste!
• With uncooked shrimp, be sure it is peeled and deveined.
• Take the tails off. It is more straightforward and not more messy to devour the shrimp with a fork and knife as an alternative of selecting up the shrimp by way of the tail. So, I like to recommend casting off the tails.
• Don’t overcook shrimp. Cook dinner it for best about 2 mins according to facet, simply till it turns crimson in colour. Overcooking the shrimp will lead to a rubbery texture.
• House out the shrimp within the skillet when searing. This may increasingly be sure that shrimp will get seared and now not steamed. Additionally, watch the cooking occasions carefully in order to not overcook the shrimp. You’ll have to prepare dinner in batches.

Diversifications, substitutions, and add-ins

• Use different varieties of seafood, reminiscent of scallops, salmon, or different varieties of fish.
• Upload different veggies.  My favorites to make use of in a banana curry are mushrooms, zucchini, broccoli, cauliflower, candy potatoes, carrots, snow peas, and snap peas.
• Lime or lemon will paintings nice. Freshly squeezed juice is at all times the most efficient!
• Upload chickpeas – they at all times cross nicely with any curry!
• What are you able to use as an alternative of bananas? Mangos are wonderful in a coconut milk sauce!
• Nuts and seeds. Cashews and peanuts are the most obvious alternatives. Sesame seeds additionally upload a pleasant, nutty taste.
• Upload spice. If this banana coconut curry shrimp isn’t highly spiced sufficient, upload a sprinkle of pink pepper flakes!

Garage and reheating guidelines

• Refrigerator. Retailer the leftovers refrigerated in an hermetic container for as much as 3 days.
• Freezer. I don’t counsel freezing this dish.
• Reheat at the stovetop. Upload the leftover coconut curry shrimp to a high-sided pan or skillet, upload a small quantity of water or coconut milk, and reheat on low-medium warmth.
• In a similar way, reheat within the microwave oven. Upload additional liquid (water or coconut milk) to skinny out the sauce. Reheat for 1 minute, stir, style, and proceed reheating in 30-second increments.

What to serve with banana curry shrimp

• Rice or quinoa. Steamy white or brown rice is an ideal facet dish right here. Jasmine or basmati rice are my favorites. You’ll be able to additionally serve this with quinoa.
• Cauliflower “rice” is a smart, low-carb possibility.
• Noodles. Serve coconut curry shrimp with ramen noodles or rice noodles. Glass noodles paintings nicely, too.

Different Thai-inspired recipes you could like

• Thai Purple Curry Rooster Noodle Soup
• Thai Basil Pork with Spinach, Bell Peppers, and Cashews
• Meatless Thai Zucchini Noodles with Toasted Sesame Seeds

Different shrimp recipes you could like

• Lemon Shrimp Orzo with Asparagus
• Creamy Shrimp Orzo with Spinach, Solar-Dried Tomatoes, and Artichokes
• Shrimp Gnocchi with Tomatoes and Asparagus
• The Absolute best Shrimp Fajitas
• Shrimp Avocado Mango Salad
• Shrimp Scampi with Capers

Print

Banana Coconut Curry Shrimp

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Banana Coconut Curry Shrimp is a Thai-inspired recipe that comes in combination in simply half-hour, made totally in a single pan! It options spinach, bell peppers, bananas, and a creamy pink curry coconut milk sauce. Serve this simple weeknight dinner with steamy rice! It is dairy-free, gluten-free, and Pescatarian, filled with veggies and protein.

Direction Primary Direction

Delicacies Asian, Thailand

Key phrase banana curry, banana curry shrimp, coconut curry shrimp

Prep Time 10 mins mins

Cook dinner Time 20 mins mins

General Time 30 mins mins

Servings 4

Energy 580kcal

Writer Julia

Elements

Shrimp

• 1.5 lb uncooked shrimp peeled, deveined, tails got rid of
• ¼ teaspoon salt
• ¼ teaspoon freshly floor black pepper
• 3 tablespoons olive oil divided

Purple Curry Coconut Milk Sauce

• 1 massive pink bell pepper thinly sliced
• 1 tablespoon olive oil
• 14 oz. full-fat unsweetened coconut milk
• 2 tablespoons pink curry paste
• 1 tablespoon fish sauce
• 1 tablespoon honey
• 2 tablespoons lemon juice
• 5 oz. recent spinach
• 2 massive bananas sliced

Garnish

• lemon slices

US Commonplace – Metric

Directions

Cook dinner shrimp

• Warmth a big, high-sided skillet (I used forged iron) over medium warmth for approximately 2 mins.
• Toss the shrimp with salt, freshly floor black pepper, and 1 tablespoon of olive oil.
• Upload 2 tablespoons of olive oil to the new skillet. Upload shrimp with out overcrowding (you may have to prepare dinner in 2 batches).
• Cook dinner shrimp, flipping it a couple of times, on medium warmth, about 3-4 mins, till crimson. Take away from warmth.

Cook dinner bell pepper

• Upload thinly sliced bell pepper and 1 tablespoon of olive oil to the similar, now empty, skillet, and prepare dinner it for approximately 4 mins, now and again stirring, on medium warmth, till a bit bit charred. Take away the cooked bell pepper to the plate.

Make pink curry coconut milk sauce

• To the similar, now empty, skillet, upload coconut milk, pink curry paste, fish sauce, honey, and lemon juice. Cook dinner, continuously stirring, on medium warmth, for approximately 5 mins till the entire elements mix and the coconut milk sauce has a fair consistency.
• Upload recent spinach and proceed cooking, stirring, till it wilts utterly.
• Upload sliced bananas and cooked sliced bell peppers. Stir to mix.

Meeting

• Go back the cooked shrimp to the skillet with the pink curry coconut milk sauce and reheat.
• When serving, garnish with recent lemon slices.

Notes

• I used full-fat, unsweetened coconut milk. It supplies creaminess and richness.
• Mild, unsweetened coconut milk will paintings nice, too, for the reason that coconut milk sauce will thicken regardless (because of the sliced bananas).
• Shrimp. I like to recommend the usage of massive uncooked shrimp (1 lb generally quantities to 16/20 rely or 26/30 rely).
• I really like the usage of Thai Kitchen pink curry paste.
• You’ll be able to use bananas or mango.
• Use different varieties of seafood, reminiscent of scallops or salmon.
• Upload different veggies. My favorites for a banana curry are mushrooms, zucchini, broccoli, cauliflower, candy potatoes, carrots, snow peas, and snap peas.

What to serve with it?

• Rice. White rice (basmati or jasmine), brown rice, or quinoa.
• Cauliflower “rice” is a smart low-carb possibility.
• Noodles. You’ll be able to additionally serve it with ramen noodles, rice or glass noodles.

Diet

Energy: 580kcal | Carbohydrates: 32g | Protein: 28g | Fats: 40g | Saturated Fats: 23g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 12g | Trans Fats: 0.01g | Ldl cholesterol: 214mg | Sodium: 1507mg | Potassium: 1006mg | Fiber: 6g | Sugar: 19g | Nutrition A: 6139IU | Nutrition C: 75mg | Calcium: 163mg | Iron: 4mg