Coconut Curry Bowl using the Karbon Steel Paella Pan

Serves: 4 people
Cook Time: 0 - 30 min
Coconut Curry Bowl using the Karbon Steel Paella Pan


  • 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.


  1. 01

    Preheat your Kamado Joe grill to medium heat. Place the Karbon Steel Paella pan directly on the grill grates to heat up.

  2. 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.



    • 2 tablespoons Coconut oil
    • 1 Onion, diced
    • 3 cloves Garlic, minced
    • 1 tablespoon Grated fresh ginger
  4. 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.



    • 1 Red bell pepper, thinly sliced
    • 1 Carrot, thinly sliced
    • 1 cup Cauliflower florets
    • 1 Zucchini, thinly sliced
  6. 04

    Stir in the red curry paste and cook for another minute to coat the vegetables evenly.



    • 2 tablespoons Red curry paste
  8. 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.



    • 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
  10. 06

    If using shrimp, add them to the pan and cook for 3-4 minutes until they turn pink and opaque.



    • 12 - 16 large shrimp, peeled and deveined (optional)
  12. 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.

  13. 08

    Remove the pan from the grill and let it cool for a minute. Garnish with freshly chopped cilantro.

  14. 09

    Serve the coconut curry in bowls over cooked rice or quinoa.