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This Golden Coconut Curry is a vibrant and flavorful dish that's perfect for any weeknight meal. This quick and easy dish is packed with juicy shrimp and a colorful medley of vegetables, all bathed in a creamy coconut sauce infused with California Gold, one of my absolute favorite spice blends. The blend's unique combination of turmeric, garlic, California chile, paprika, onion, and cumin adds a depth of flavor that's truly unforgettable. For those who like a spicy curry, feel free to add some garlic chile sauce or Sriracha to the recipe (or serve them alongside to allow everyone to find their own preferred spice level).
Let's get cooking, shall we?
Golden Coconut Curry
Makes 4-6 servings
Ingredients:
1 pound raw shrimp, peeled and deveined
1 1/2 to 2 tablespoons California Gold, divided
2 tablespoons avocado or vegetable oil
Half a yellow onion, thinly sliced
1 medium carrot, peeled and sliced
1 head broccoli, cut into florets
1 (15-ounce) can unsweetened coconut cream
Kosher salt
Fresh minced cilantro and lime wedges, for serving
Steamed brown or white rice, for serving
Directions:
In a medium bowl, season shrimp with 1/2 tablespoon California Gold. Toss to coat and set aside.
Heat half of oil in a wok or large heavy skillet over medium-high heat. Add shrimp and cook, stirring frequently, until shrimp is just cooked. Transfer shrimp to a clean bowl.
Add remaining oil to the wok, followed by the onion, carrot, and broccoli. Cook, stirring frequently, until vegetables start to soften. Add 1 tablespoon of California Gold and cook, stirring constantly, about 30 seconds, until it gets nice and fragrant.
Add the coconut cream and bring to a boil. Reduce heat and simmer until the vegetables are crisp tender. Season to taste with kosher salt and/or additional California Gold. Add the cooked shrimp and stir to combine.
Sprinkle with minced cilantro and serve over steamed rice with a lime wedge for squeezing.
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