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.
Prep
10 min
Cook
15 min
Total
25 min
Makes
2 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthDigestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
15 min
Total
25 min
How many are you cooking for?
The ingredient amounts update automatically.
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
Instructions
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.
Look for: it runs clear
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.
Look for: 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.
Look for: 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.
Look for: they turn opaque and pink
Tap card to mark done - 07
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.
Look for: completely wilted
Tap card to mark done - 08
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.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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