Thai Red Curry Shrimp and Zucchini Bowl
Succulent shrimp and tender zucchini simmered in a fragrant, creamy red coconut curry sauce. A fast, dairy-free and gluten-free comforting bowl packed with flavor.
Prep
10 min
Cook
10 min
Total
20 min
Makes
1 serving
Created together. Shared with you.
Made by Helen + Lila
Helen created this recipe with Lila and shared it with the perimenopause community.
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 HealthEveryday strength
Support the basics consistently
A nourishing meal supports the protein, energy and overall nutrition that help you keep showing up for daily movement.
Notice: energy for movement
Digestive 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
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
10 min
Total
20 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Saucepan
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 7 steps complete
Next: Heat a medium skillet or saucepan over…
- 01
Heat a medium skillet or saucepan over…
Heat a medium skillet or saucepan over medium heat, around 350°F (175°C).
Tap card to mark done - 02
Add 1 tbsp (15ml) olive oil
Add 1 tbsp (15ml) olive oil, 1 tbsp red curry paste, and 1 minced garlic clove. Sauté for 1 minute until fragrant.
Look for: fragrant
Tap card to mark done - 03
Pour in 0
Pour in 0.5 cup (120ml) light coconut milk and 2 tbsp low-sodium tamari. Stir continuously until the paste dissolves into a smooth sauce, about 2 minutes.
Look for: the paste dissolves into a smooth sauce
Tap card to mark done - 04
Add 1 medium zucchini (sliced into half-moons)…
Add 1 medium zucchini (sliced into half-moons) and 0.5 red bell pepper (sliced). Cover and simmer over medium-low heat for 4 minutes until vegetables begin to soften.
Look for: vegetables begin to soften
Tap card to mark done - 05
Add 1 cup fresh spinach leaves and…
Add 1 cup fresh spinach leaves and 170g raw peeled shrimp. Cook uncovered for 3 to 4 minutes, flipping shrimp once, until they turn opaque and pink and spinach is completely wilted.
Look for: they turn opaque and pink and spinach is completely wilted
Tap card to mark done - 06
Remove from heat
Remove from heat. Squeeze 1 tbsp fresh lime juice over the top and stir well.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 07
Transfer to a warm serving bowl and…
Transfer to a warm serving bowl and enjoy immediately. Store leftovers in an airtight container in the refrigerator for up to 2 days.
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