Coconut Shrimp Curry 185
Vegetables abound in this quick curry, loaded with scrumptious shrimp, velvety coconut milk, and fresh basil.
Coconut Shrimp Curry Prep Time: 20 mins
Ingredients
Cook Time: 15 mins
Yield: 4 cups
Serving Size: 2 cups
1
3 TB. coconut oil ⁄4 cup yellow onion, chopped
1
1 TB. curry powder 1 tsp. ground coriander 2 tsp. grated fresh ginger 1 (14-fl.-oz.; 400ml) can full-fat coconut milk 2 cups cauliflower florets 4 oz. (110g) pea pods ⁄2 medium red bell pepper, seeded and sliced
1
1 tsp. high-quality fish sauce 1 tsp. lime juice ⁄4 tsp. sea salt
1
6 oz. (170g) cooked shrimp, peeled and deveined
Heat a large skillet over medium-high heat. When the skillet is hot, add coconut oil and wait for 15 seconds.
2
Add yellow onion, curry powder, coriander, and ginger, and sauté, stirring occasionally, for 3 to 4 minutes, or until onion softens and spices are fragrant.
3
Add coconut milk, cauliflower florets, pea pods, red bell pepper, fish sauce, lime juice, and sea salt. Stir to combine.
Made from salted and fermented anchovy juice, fish sauce is a great way to add a deeper flavor to seafood dishes.
4
Reduce heat to low, cover, and steam for 8 to 10 minutes, or until vegetables are softened but firm.
5
Add shrimp and stir. Cook for 1 minute, or until shrimp are warmed through. Serve with basil.
⁄4 cup fresh basil, chopped
1
Nutrition per Serving 76% Protein 16% Fat
8% 1.4:1
Net Carb
Calories
Fat
Protein
Total Carbohydrate
Dietary Fiber
Net Carbohydrate
Ratio
765
65g
30g
22g
7g
15g
