Golden Coconut Curry With Buttered Shrimp And Spring Veggies


Recipe Intro From forevermunchies

Let you shrimp swim in this delicious coconut curry along with some nice sautéed veggies for a super healthy plate, which comes together in less than 30 minutes. Serve it over steamed rice for a complete meal.

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  • Recipe Card
Prep time 15mins
Cook time 10mins
Serves or Makes: 3-4

Recipe Card


  • 1 tablespoon butter
  • Olive oil, as needed
  • 1 pound raw shrimp, peeled and deveined
  • 1 onion, finely diced
  • 4 garlic cloves, minced
  • 1 1/2 tablespoons curry powder
  • 1 (15 ounce) can full fat coconut milk
  • 2 tablespoons honey
  • 2 tablespoons lemon juice
  • 1 bunch asparagus, cut into 2 inch pieces
  • 1 red pepper, thinly sliced
  • Basil, finely chopped, for garnish
  • Rice, steamed rice, for serving
  • Naan, (optional), for serving


  • Step 1

    Melt butter and olive oil in large pan over medium-high heat. Once butter has melted add shrimp in single layer. Season with salt and pepper. Fry 2-3 minutes until cooked, flipping halfway through. Remove cooked shrimp from pan and set aside.

  • Step 2

    To the same pan add onion and garlic, add additional 1/2 tbsp olive oil if pan looks dry. Cook, scraping any brown bits off bottom of the pan. Sauté until the onion is translucent, about 5 minutes. Add curry powder, and sauté additional minute until fragrant.

  • Step 3

    Add coconut milk, 2-3 tbsp water, honey, lemon juice, asparagus,red pepper and a pinch of salt and bring to a boil, stirring constantly.

  • Step 4

    Reduce heat to a simmer, cover pan with lid, and let veggies steam until cooked but still crisp (1-2 min). Uncover, remove from heat, and stir in cooked shrimp.

  • Step 5

    Season with salt and pepper to taste, plus additional honey and lemon juice as needed. Mix in chopped basil leaves. Add a few dashes of hot sauce if you like a touch of spice.

  • Step 6

    Serve with rice noodles, fluffy rice, or naan!