Coconut Shrimp Curry

Vegetables abound in this quick curry, loaded with scrumptious shrimp, velvety coconut milk, and fresh basil.

Coconut Shrimp Curry

Prep Time: 20 mins Cook Time: 15 mins Yield: 4 cups Serving Size: 2 cups

Ingredients

3 TB. coconut oil

1⁄4 cup yellow onion, chopped 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 1⁄2 medium red bell pepper, seeded and sliced 1 tsp. high-quality fish sauce 1 tsp. lime juice 1⁄4 tsp. sea salt 6 oz. (170g) cooked shrimp, peeled and deveined 1⁄4 cup fresh basil, chopped 1 Heat a large skillet over medium-high heat. When the skillet is hot, add coconut oil and wait for 15 seconds.

2Add yellow onion, curry powder, coriander, and ginger, and sauté, stirring occasionally, for 3 to 4 minutes, or until onion softens and spices are fragrant.

3Add coconut milk, cauliflower florets, pea pods, red bell pepper, fish sauce, lime juice, and sea salt. Stir to combine.

4Reduce heat to low, cover, and steam for 8 to 10 minutes, or until vegetables are softened but firm.

5Add shrimp and stir. Cook for 1 minute, or until shrimp are warmed through. Serve with basil. Made from salted and fermented anchovy juice, fish sauce is a great way to add a deeper flavor to seafood dishes.

Nutrition per Serving

Fat 76% Protein 16% Net Carb 8% Ratio 1.4:1 Calories 765

Fat 65g

Protein 30g

Total Carbohydrate 22g

Dietary Fiber 7g

Net Carbohydrate 15g