Recently, I embarked on a delightful culinary adventure in Charleston, South Carolina, where I indulged in some of the most exquisite and, admittedly, not-so-paleo-friendly dishes. If you followed my journey on Instagram, you likely saw a stream of glorious food photos. While it was certainly a week of indulgence, balance is key. We compensated for all the delicious ice cream and fried chicken by walking over four miles one day through charming downtown Charleston! It was a fantastic way to explore the city’s historic beauty while burning off some of those decadent calories. Soon, I’ll be sharing a dedicated post highlighting all the must-visit culinary gems in Charleston, SC, so stay tuned for more Southern charm and gastronomic recommendations!

Rediscovering Balance: Embracing Healthy Eating Post-Indulgence

Now that I’m back from my Charleston escapade, it’s time to return to my routine of healthier, more paleo-friendly eating. And what better way to dive back in than with this incredibly satisfying Garlic Coconut Curry Shrimp and Chicken Bowl? It feels like ages ago since I embarked on my initial paleo challenge, but its impact has been profound and lasting. To this day, I consciously consider what I eat and how I can consistently incorporate a healthier eating lifestyle into our daily meals.

My approach to cooking has evolved significantly. We now prioritize cooking with an abundance of vegetables, making them the stars of our dishes. Simultaneously, I constantly strive to limit our carb consumption, ensuring our meals are rich in protein to keep us feeling full and energized. This philosophy isn’t about deprivation; it’s about making smarter, more nutritious choices that support overall well-being. It’s about finding that perfect harmony between enjoying life’s culinary pleasures and nurturing our bodies with wholesome, beneficial foods.

The Enduring Allure of Curry: A Global Flavor Phenomenon

If I were forced to choose just one spice to cook with for the rest of my life, it would undoubtedly be curry powder. Its complex, aromatic profile can transform any dish, adding warmth, depth, and an irresistible zest. My blog features numerous curry recipes, a testament to my unwavering love for this versatile spice. It was, in fact, my go-to seasoning during my paleo challenge, consistently delivering robust flavors without compromising dietary goals. This particular Garlic Coconut Curry Shrimp and Chicken Bowl was a creation I simply couldn’t forget, and I’m incredibly excited to finally share it with all of you!

What makes this dish truly special is its luxurious texture and vibrant taste. The base is incredibly smooth and creamy, thanks to the rich infusion of full-fat coconut milk. Complementing this velvety broth are perfectly cooked shrimp, lightly pan-fried to achieve a delightful crispy exterior that adds a wonderful textural contrast. For an extra boost of lean protein, I’ve incorporated tender pieces of chicken, making it a hearty and filling meal. A generous handful of fresh spinach is stirred in at the end, not only adding a beautiful touch of green but also an extra dose of nutrients.

We absolutely devoured this meal! It’s wonderfully versatile too. I prefer to enjoy it as a comforting soup, savoring every spoonful of the rich broth. However, my partner, Jason, loves to serve it over a bed of fluffy rice. While adding rice would make it no longer strictly paleo, it remains a wonderfully healthy and comforting option regardless. The star of the show, of course, is my favorite curry powder. There’s something truly distinct about this blend; I believe it’s its potent aroma and uniquely balanced flavor that sets it apart from all others.

Crafting Your Perfect Paleo-Friendly Curry Bowl

This Garlic Coconut Curry Shrimp and Chicken Bowl is designed to be not just delicious, but also straightforward to prepare, even on a busy weeknight. The beauty of paleo eating lies in its simplicity and reliance on whole, unprocessed ingredients, and this recipe perfectly embodies that philosophy. By combining lean proteins like shrimp and chicken with healthy fats from coconut milk and nutrient-dense vegetables, you get a meal that supports your body’s needs while tantalizing your taste buds.

For those new to paleo, it emphasizes foods our ancestors likely ate: lean meats, fish, fruits, vegetables, nuts, and seeds. It typically excludes grains, legumes, dairy, refined sugar, and processed foods. This curry bowl fits perfectly within these guidelines, offering a satisfying meal that’s naturally gluten-free and dairy-free. The tapioca flour, a grain-free starch derived from cassava, is an excellent paleo-friendly thickener that gives the shrimp a delightful crispness when pan-fried, ensuring every bite is texturally exciting.

The addition of spinach not only boosts the nutritional content with vitamins and minerals but also provides a lovely color contrast against the rich golden curry. Feel free to experiment with other leafy greens like kale or bok choy if you wish, or add other quick-cooking vegetables such as bell peppers or zucchini for even more variety. This recipe is a fantastic foundation that encourages customization based on your preferences and what you have on hand.

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Garlic Coconut Curry Shrimp and Chicken Bowl

By:
Julie Chiou

This garlic coconut curry shrimp bowl is bursting with rich flavor and paleo-friendly!

Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Servings:
2

Ingredients

• ½ pound (227 g) shrimp, shells removed and deveined
• 3 tablespoons tapioca flour
• 2 tablespoons coconut oil, divided
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons curry powder
• ½ pound (227 g) chicken breast, cubed
• 15 ounce (425 ml) can full-fat canned coconut milk
• Salt and pepper, to taste
• 2 cups (60 g) loosely packed baby spinach leaves

Instructions

1. In a small bowl, coat shrimp with tapioca flour and shake off the excess.
2. Heat 1 tablespoon of coconut oil in a large skillet over high heat. Once heated, add shrimp to the skillet and brown both sides of the shrimp to get a crispy exterior, about 1 minute on each side. Do not cook shrimp all the way through. Remove and set aside on a plate.
3. In the same skillet, turn the heat down to medium and add the other tablespoon of coconut oil. Add onion and garlic to the skillet. Cook until softened, about 3 minutes. Sprinkle curry powder over the onion/garlic mixture and stir until incorporated. Add the cubed chicken breast and cook until mostly cooked through, about 5-7 minutes.
4. Carefully pour the coconut milk into the skillet then season with salt and pepper. Stir to incorporate.
5. Add the shrimp back into the skillet and let mixture simmer for 5 minutes until all the ingredients are cooked through.
6. At the very end, stir in the spinach leaves and cook until wilted.
7. Serve hot and enjoy this comforting, flavorful bowl!

Nutrition

Serving: 1serving,
Calories: 998kcal,
Carbohydrates: 40g,
Protein: 61g,
Fat: 77g,
Fiber: 6g,
Sugar: 10g

Disclaimers

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data, use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

Tips for a Perfect Curry Bowl

• Fresh Ingredients: Always use fresh, high-quality shrimp and chicken for the best flavor and texture. Freshly minced garlic and chopped onion also make a noticeable difference.
• Don’t Overcook Shrimp: Shrimp cooks very quickly. Pan-frying for just a minute per side ensures a crispy exterior without making them tough and rubbery. They will finish cooking when added back to the simmering curry.
• Coconut Milk Quality: Opt for full-fat canned coconut milk. The fat content contributes significantly to the creamy texture and rich flavor of the curry. Shake the can well before opening to combine the cream and liquid.
• Spice Adjustment: My favorite curry powder has a unique potency, but if you’re using a different brand, feel free to adjust the amount to your taste. You can always add a pinch more at the end if you desire a stronger curry flavor. For a spicier kick, consider adding a pinch of cayenne pepper or a chopped green chili.
• Serving Suggestions: While delicious as a stand-alone soup for a paleo meal, it’s also fantastic served over cauliflower rice for a low-carb option, or regular white or brown rice for those not strictly adhering to paleo guidelines. It also pairs wonderfully with a side of steamed green beans or broccoli.
• Meal Prep Friendly: This curry bowl makes for excellent leftovers! Store it in an airtight container in the refrigerator for up to 3-4 days. The flavors tend to meld even more overnight, making it even tastier the next day.

This Garlic Coconut Curry Shrimp and Chicken Bowl is more than just a recipe; it’s a testament to how flavorful and satisfying healthy eating can be. It’s a dish that brings comfort and robust flavors to your table, proving that you don’t have to sacrifice taste when choosing wholesome ingredients. Whether you’re committed to a paleo lifestyle, looking for a delicious low-carb meal, or simply craving a hearty and nutritious dinner, this curry bowl is sure to become a new favorite in your kitchen.

Give this recipe a try and share your experience! I’d love to hear your thoughts and any creative variations you come up with. Happy cooking!

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