Shrimp and Lentil Coconut Curry
Red lentils and shrimp simmer together in a fragrant coconut milk curry that delivers an extraordinary amount of plant and animal protein in every bowl. It is a warming and deeply flavorful dish that comes together faster than you would expect.
A rich coconut curry that combines protein-dense red lentils and shrimp for a warming and nutritious dinner.
Nutrition per serving
Ingredients
Protein
Base
Seasoning
Aromatics
Vegetables
Instructions
Cook the Base
Heat a large deep skillet over medium heat with a small amount of oil. Add diced onion and cook for 4 to 5 minutes until softened and translucent. Add red curry paste and stir for 1 minute until fragrant and deeply colored.
Simmer the Lentils
Add rinsed red lentils to the skillet followed by coconut milk and 1 cup of water. Stir well to combine everything. Bring to a gentle boil then reduce heat to low and simmer uncovered for 15 minutes until lentils are completely soft.
Add the Shrimp
Stir shrimp directly into the simmering curry. Cook for 3 to 4 minutes until shrimp are pink and opaque throughout. Do not let the curry boil vigorously at this stage or the shrimp will toughen quickly.
Finish with Spinach
Remove the curry from heat and stir in baby spinach. The residual heat will wilt the spinach perfectly within 1 minute without overcooking it. Taste and adjust salt before serving over rice or with naan bread.
Substitutions
Common mistakes
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