Ingredients
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Main
Indulge in the rich flavors and enticing aromas of this one-pan Coconut Curry Bowl, crafted to perfection using the Kamado Joe Karbon Steel Paella pan.
Instructions
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01
Preheat your Kamado Joe grill to medium heat. Place the Karbon Steel Paella pan directly on the grill grates to heat up.
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02
Add coconut oil to the hot pan and spread it evenly. Add the diced onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until they become fragrant and the onion is translucent.
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Ingredients
- 2 tablespoons Coconut oil
- 1 Onion, diced
- 3 cloves Garlic, minced
- 1 tablespoon Grated fresh ginger
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03
Add the sliced red bell pepper, carrot, zucchini, and cauliflower florets to the pan. Stir-fry for 5-6 minutes until the vegetables start to soften.
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Ingredients
- 1 Red bell pepper, thinly sliced
- 1 Carrot, thinly sliced
- 1 cup Cauliflower florets
- 1 Zucchini, thinly sliced
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04
Stir in the red curry paste and cook for another minute to coat the vegetables evenly.
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Ingredients
- 2 tablespoons Red curry paste
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05
Pour in the coconut milk, vegetable broth, soy sauce, lime juice, and brown sugar. Season with salt and pepper to taste. Stir well to combine all the ingredients.
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Ingredients
- 1 can (14 ounces) Coconut milk
- 1 cup Vegetable broth
- 1 tablespoon Soy sauce
- 1 tablespoon Lime juice
- 1 tablespoon Brown sugar
- Salt and pepper to taste
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06
If using shrimp, add them to the pan and cook for 3-4 minutes until they turn pink and opaque.
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Ingredients
- 12 - 16 large shrimp, peeled and deveined (optional)
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07
Cover the pan with a lid or aluminum foil and let the curry simmer for 10-15 minutes, allowing the flavors to meld together and the vegetables to become tender.
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08
Remove the pan from the grill and let it cool for a minute. Garnish with freshly chopped cilantro.
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09
Serve the coconut curry in bowls over cooked rice or quinoa.
