You need to make this coconut shrimp curry for dinner! Seriously, it’s so creamy and spicy and delicious and it’s even healthy. Aaand, wait for it….: gluten-free and dairy free. BOOM.
Who am I?
You don’t need much to make this. Sure there’s the red curry paste, the coconut milk and the lime leaves, but other than that you probably have most things in your kitchen already.
You can also make this Thai curry with chicken or tofu or only vegetables, if you’re not a fan of shrimp. Feel free to add any type of vegetables you have at home, you don’t need to let them rot in your fridge.
- 1 tsp red curry paste
- 1 cup coconut milk
- lime leaves or lemon grass (a few)
- bunch cilantro
- 10 large shrimp, peeled and deveined
- 1 carrot, chopped
- 1/2 cup broccoli florets
- 1 Tbsp coconut oil
- 1 onion, chopped
- 1/3 cup peas
- 1 mushroom, chopped
- In a large pan, heat the coconut oil until melted and sautée the onion until fragrant. Add the coconut milk, curry paste and lemon grass. Cook, while consistently stirring the curry paste into the coconut milk until a smooth consistency is achieved. Let the curry cook for 2-3 minutes, then remove the lemon grass.
- Add the peas, broccoli and shrimp. Cook for 2-3 minutes then add the carrot and mushroom. Now cook for 1-2 more minutes and then turn the heat off. Sprinkle chopped cilantro on top and serve with cooked rice or quinoa.
Amount Per Serving: Calories: 422Total Fat: 32gSaturated Fat: 27gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 58mgSodium: 375mgCarbohydrates: 27gFiber: 5gSugar: 5gProtein: 13g