Shrimp and Coconut Curry

I’ve developed a taste for fish soup with green curry. I blame Singapore.

A few weeks ago I bought a beautiful Romanesco broccoli, that is really, really tasty. Much better than normal broccoli. Anyway, I steamed it and ate pasta with broccoli and anchovies, but then still had loads leftover. So I decided to make some shrimp and coconut curry…with my lovely broccoli. And it was delicious!


  • Romanesco Broccoli
  • Olive oil
  • Salt & Pepper to taste
  • Garlic (minced)
  • Anchovies
  • Shrimps (frozen or fresh)
  • Coconut butter
  • Coconut milk
  • Green curry paste
  • Basmati rice
  • Soft-boiled egg

First, in a non-stick pot, heat your spoonful of olive oil, spoonful of coconut butter, the minced garlic and two anchovies.

Let the anchovy disappear and the coconut butter melt.

Add the shrimps so they cook perfectly. If your broccoli is NOT cooked, add it now. If it is already cooked (like mine was), you can wait!

If it all seems too dry, you can add some water or fish stock. Or white wine, whatever rocks your boat.

When the shrimps are cooked, add the coconut milk and the green curry paste.

Let it melt and mix and as soon as it hints to a boil, taste for seasoning and add your basmati rice.

Keep an eye on the rice, in case the liquid isn’t enough and it starts to dry out. If it does, add half a glass of boiling water and wait for that to be absorbed before adding more.

When the rice is nearly cooked, add the broccoli so it seeps for a while in the yummy curry.

It’s done!

Add the soft-boiled egg as garnish and enjoy!

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