Rachel Kim
aka Weeknight Warrior’s Dream Dinner
This recipe saved my sanity during those crazy weeks when everyone has different schedules and I need dinner on the table fast. I discovered the magic of one-pot dinners when my kids started playing three different sports and my husband was working late shifts. The coconut curry sauce makes everything taste restaurant-fancy, but it’s honestly easier than making spaghetti. Now it’s our Friday night celebration dinner because it feels special without the stress.
Ingredients
- 2 tablespoons avocado oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (14 oz) full-fat coconut milk
- 1 cup jasmine rice, rinsed
- 1 1/2 cups low-sodium vegetable broth
- 1 red bell pepper, sliced
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons fresh lime juice
- 1/2 cup fresh cilantro, chopped
- Sea salt to taste
- Lime wedges for serving
Instructions
- Build the base: Heat avocado oil in a large Dutch oven over medium heat. Add diced onion and cook for 3-4 minutes until softened.
- Add aromatics: Stir in garlic, ginger, and curry paste. Cook for 1 minute until fragrant and well combined.
- Create the curry: Pour in coconut milk, scraping up any browned bits. Add rice and broth, bringing to a boil.
- Simmer the rice: Reduce heat to low, cover, and cook for 15 minutes until rice is almost tender.
- Add vegetables and shrimp: Stir in bell pepper and shrimp. Cover and cook 5-7 minutes until shrimp is pink and cooked through.
- Finish and serve: Remove from heat, stir in lime juice and half the cilantro. Taste and season with salt. Garnish with remaining cilantro and lime wedges.
Tips
- Don’t skip rinsing the rice — it prevents the dish from getting gummy.
- Frozen shrimp works great, just thaw completely and pat dry first.
- Substitute chicken thighs for shrimp if preferred — increase cook time to 8-10 minutes.
- Leftovers reheat beautifully with a splash of broth or coconut milk.
