Coconut Curry Shrimp
PREP TIME: 20 min
COOK TIME: 25 min
SERVES: 4
- 2 tbsp. coconut oil or ghee
- 1 medium yellow onion (diced)
- 4 gloves garlic (diced)
- 2 tsp. curry powder
- 1 tsp. cumin
- 1/2 tsp. turmeric
- 1/4 tsp cardamon
- 1/2 tsp. cayenne pepper
- 2 cups Vegetable Broth
- 1/2 lbs Vegetables( carrots etc..)
- 1 (14 oz.) can Valrico Coconut Milk
- 1/2lbs Shrimp, (remove tail)
- 4 large handfuls baby spinach/ kale
- 1/4 tsp. sea salt
- 1/4 tsp. black pepper
- 1 cup cilantro (chopped, to serve)
- 1 tsp. red pepper flakes (to serve)
- Steamed brown rice
PREPARATION STEPS
- Add coconut oil or ghee to a large frying pan over medium heat. Add onion, garlic, and all spices.
- Saute mixture together until onions and garlic are translucent and spices are fragrant, about 5 minutes.
- Add vegetable broth.
- Bring mixture to a simmer and reduce heat to medium-low.
- Add vegetables and simmer,nas vegetables become al dente add coconut milk, allow the sauce to thicken. Add shrimp and continue to simmer until they are fully cooked.
- Stir in spinach/kale until gently wilted. Add sea salt and pepper, to taste.
- Serve Coconut Shrimp Curry with cooked quinoa or brown rice, a handful of chopped cilantro, and a sprinkle of red chili flakes
