Coconut Curry Shrimp
PREP TIME: 20 min
COOK TIME: 25 min
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
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