Coconut Thai Curry Shrimp With Bell Peppers And Rice
A comforting and vibrant Thai curry featuring tender shrimp, sweet bell peppers, and fresh spinach. Simmered in a rich coconut broth, this easy weeknight meal is both nourishing and deeply satisfying.
The perimenopause lens
A cautious perimenopause lens
These tags explain why the recipe may appear in Lila. They are prompts for noticing your own patterns—not evidence that this meal treats a symptom.
Perimenopause symptoms and relief · Office on Women’s HealthDigestive comfort
Let tolerance guide the portion
Fiber, portion size and ingredients land differently for everyone. Increase unfamiliar foods gradually and notice comfort.
Track: comfort + portion
Low energy
Check how the whole meal lands
Food is one part of energy. Notice meal timing, sleep and symptoms together rather than assigning the result to one nutrient.
Track: energy 1–3 hours later
Appetite changes
Notice patterns without judgment
One meal does not determine body weight. Look at fullness, energy and repeatable eating patterns over time instead.
Track: fullness + meal rhythm
Fatigue
Separate a pattern from one day
Notice energy alongside sleep, meals and symptoms across several days. Ongoing fatigue deserves a clinical conversation.
Track: energy + previous night
Before you start
Your 25-minute game plan
Gather everything first, then tap ingredients and steps as you go.
Equipment
Wok · Large skillet · Knife and cutting board
Time saver
Leftover curry stores well in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat to prevent the coconut milk from separating.
Do these three things first
- 1Prep large red bell peppers (sliced)
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
One clear step at a time
0 of 8 steps complete
Next: Rinse the jasmine rice under cold water…
- 01
Rinse the jasmine rice under cold water…
Rinse the jasmine rice under cold water until it runs clear. Cook the rice according to package directions, then set aside and keep warm.
Tap card to mark done - 02
Heat the cooking oil in a large…
Heat the cooking oil in a large skillet or wok over medium heat.
Tap card to mark done - 03
Add the sliced red bell peppers and…
Add the sliced red bell peppers and sauté for 3 to 4 minutes until they begin to soften.
Tap card to mark done - 04
Stir in the Thai red curry paste…
Stir in the Thai red curry paste and cook for 1 minute until fragrant.
Tap card to mark done - 05
Pour in the coconut milk
Pour in the coconut milk, stirring well to combine with the paste. Bring the liquid to a gentle simmer.
Tap card to mark done - 06
Add the shrimp to the simmering curry
Add the shrimp to the simmering curry. Cook for 3 to 4 minutes, turning once, until they turn opaque and pink.
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Turn off the heat
Turn off the heat. Stir in the fresh baby spinach until completely wilted. Season to taste with a pinch of salt and a squeeze of fresh lime juice.
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Serve the warm coconut curry over a…
Serve the warm coconut curry over a portion of jasmine rice with extra lime wedges on the side.
Tap card to mark done
The nutrition underneath
Why this bowl holds together
Rinsing your jasmine rice removes excess…
Rinsing your jasmine rice removes excess surface starch, which prevents it from becoming gummy and makes it gentler on the digestive system.
Shrimp cooks incredibly quickly
Shrimp cooks incredibly quickly. Remove the pan from the heat as soon as they curl into a loose 'C' shape to keep them tender and easy to digest.
Leftover curry stores well in an…
Leftover curry stores well in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat to prevent the coconut milk from separating.
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