This easy and healthy shrimp coconut curry is packed with flavor and features shrimp, zucchini, bell pepper, and onion in a rich coconut milk base, seasoned with curry powder and red curry paste. It's served with cauliflower rice and cilantro.
Heat a pan over medium heat. Add avocado oil to coat the pan, then add zucchini, onion, and pepper. Sprinkle with 1-2 tsp curry powder and cook for 10 minutes until soft. Add precooked shrimp and spinach, then sprinkle with 1 tsp curry powder. Cook for 5 minutes. Add coconut milk and 2 tbsp red curry paste, along with 1/4 cup water. Bring to a boil, then let simmer for 10 minutes. Serve hot with cauliflower rice and cilantro.
