Our Recipes
COCONUT CURRY WITH SHRIMP AND PEAS
Ingredients
For the Curry Base & Aromatics:
✅ 1 small onion, finely chopped
✅ 4 cloves Garlic, finely chopped
✅ 1 tbsp Fresh ginger, peeled and finely chopped (about a 2-inch piece)
✅ 1/2 Serrano chile, very thinly sliced (seeds removed for less heat)
✅ 2 tbsp Tomato paste
✅ 1/2 tsp Kosher salt (plus more to taste)
The Spices (The Curry Blend):
✅ 2 tsp curry powder
✅ 2 tsp sweet paprika
✅ 1 tsp ground turmeric
The Heart of the Dish:
✅ 1 box of CocoGoodsCo Coconut Creamer
✅ 1.5 lbs Jumbo shrimp (16/20 count), peeled and deveined
✅ 1 bag (10 oz / approx. 2 cups) Frozen petite peas
✅ 5 oz Fresh baby spinach
✅ 1 tsp Brown sugar (optional, for balance)
✅ 2 tbsp Fresh lime juice
For Serving & Garnish:
✅ Warm cooked white or brown jasmine rice
✅ Fresh lime wedges
✅ Fresh coriander (cilantro) leaves
Directions
Step 1: Sauté the Aromatics
Heat CocoGoodsCo Extra Virgin Coconut Oil in a large skillet over medium-high heat. Add the chopped onion and 1/4 teaspoon of kosher salt. Cook for about 5 minutes until the onion has softened. Stir in the chopped ginger, garlic, and sliced serrano chile, cooking for an additional 2 to 3 minutes until the onion is translucent and the aromatics are highly fragrant.
Step 2: Toast the Tomato Paste & Spices
Add the tomato paste, curry powder, sweet paprika, and ground turmeric to the skillet. Stir constantly for about 1 minute. Toasting the spices and tomato paste in the hot oil unlocks their deep, complex aromas and gives the curry its signature golden color.
Step 3: Build the Rich Coconut Broth
Pour in the CocoGoodsCo Coconut Creamer, then stir in the brown sugar and another 1/4 teaspoon of salt. Bring the mixture to a gentle, bubbling simmer.
Step 4: Cook the Shrimp & Greens
Add the jumbo shrimp to the simmering curry. Cook for 3 to 5 minutes, tossing the shrimp occasionally, until they start turning opaque and pink. Fold in the frozen petite peas and baby spinach. Cook for 2 more minutes, stirring gently, until the spinach is wilted, the peas are bright green and warmed through, and the shrimp is perfectly cooked.
Step 5: Season and Serve
Remove from heat. Stir in the fresh lime juice and taste, adding a little more salt if needed to balance the creaminess of the coconut. Divide warm rice into bowls, ladle the rich shrimp curry on top, and garnish with fresh coriander and lime wedges.
