Golden Coconut Curry with Shrimp and Chickpeas

🌿🔥 Different Plates. Same Table.

🍤 Meat: Curry shrimp
🥣 Vegetarian: Chickpeas
🌾 Gluten-Free & Dairy-Free: Coconut curry with rice, green beans, and your choice of protein

While skiing in the White Mountains of New Hampshire with my family, we stopped for lunch at the Summit Restaurant at the top of the mountain. After an amazing morning on the slopes, all I wanted was something warm and comforting. Scanning the menu, I spotted one of the few vegetarian options — a coconut curry. And honestly, after years of defaulting to the obligatory salad or pasta at other restaurants, this felt like a revelation.

It was incredible. Rich, golden and warming all the way down — exactly what you need after a morning in the cold. I sat there thinking I have to make this at home.

So I did. I recreated it in my kitchen, made it my own and then made it three ways. A simple golden curry base turns into a flexible family dinner — perfect for different diets at one table without extra cooking. And for some reason, shrimp is the one animal protein that doesn't bother me to cook—especially in my dedicated "meat-only" wok on the stove.

INGREDIENTS: SERVES 4

Curry base:

• 2 tbsp olive oil

• ½ tsp crushed red pepper flakes

• Zest of 1 lemon

• 3 garlic cubes (TJ frozen) or 3 cloves

• 1.3 cups light coconut milk

• 1.5 tbsp curry powder

• 2 tbsp GF soy sauce

• 1 tsp sugar

• 1 cup fresh basil, chopped

• 1 red pepper, sliced

Proteins:

• 20 small shrimp, peeled and deveined

• 1 can chickpeas, drained and rinsed

Green beans:

• 1 small bag green beans, trimmed

• 1 tbsp olive oil

• 2 garlic cubes

Rice:

• 2 cups rice

INSTRUCTIONS

Step 1: Mix the Curry Base
In a small bowl mix together the coconut milk, gf soy sauce and sugar and set aside

Step 2: Build the Base
Heat 2 tablespoons olive oil in a dutch oven or large pot with lid over medium-high heat for about 15 seconds. Add the red pepper flakes (if you like it hot!), lemon zest, garlic cubes and curry powder. Stir for about 15 seconds.

Step 3: Start the Curry Sauce and let simmer
Pour in your coconut milk mixture (that was set aside) and bring to a boil. Let it cook for about 1 min until the sauce thickens slightly, then turn down to a gentle simmer. Add basil and red pepper and let the sauce develop flavor over 30 minutes.

Step 4: Cook the Rice
Prepare your rice according to package instructions and keep warm.

Step 5: Sauté the Green Beans
Heat 1 tablespoons olive oil in a pan over medium heat. Add the garlic and cook for 2 minutes until fragrant. Add the green beans and sauté for 15 minutes until tender but still with a little bite. Season with salt.

Step 6: Cook the Shrimp
Sauté in olive oil and curry powder for about 2-3 minutes each side until pink.

Step 7: One Pot. Three Ways.
Fill each bowl with rice, pour curry over it and put everything else on the table separately — shrimp, chickpeas and green beans . Everyone builds their own bowl by loading up on whatever toppings they like. Garnish with fresh basil and dig in.

This is one of those dinners that reminds me why I love cooking this way. One pot of rich coconut curry, shared sides, and just enough flexibility for everyone to build a bowl they love.

HELPFUL TIPS:

• This recipe serves 3-4 but scales up easily — just multiply everything and the table grows with you!

• Swap green beans for cauliflower, broccoli, sweet potato, zucchini or whatever veggie you have — it all works!

• Not a shrimp fan? Swap for chicken breast or thighs — season the same way with olive oil, salt and a pinch of curry powder and grill until cooked through. Works just as beautifully!

• The curry base tastes even better the next day. Store it separately from the rice and proteins for up to 3 days in the refrigerator.