Coconut Shrimp Curry
This simple Coconut Shrimp Curry is perfect for a quick and classy weeknight dinner. It's family approved and addictive.
Servings 4 servings
Calories 350kcal
Ingredients
- ½ Leek sliced thin
- 2 tbsp coconut oil
- 1 tbsp curry powder
- 1 lbs Shrimp Deveined
- 1 tbsp ginger * minced or grated- about 2-3 inch piece
- 2 cloves garlic minced
- ½ red bell pepper sliced
- ½ red chili pepper * to taste - finely chopped
- 14 oz. coconut milk
- 1 tbsp lime zest * finely grated - or lime leaves crushed.
Toppings
- ½ cup green onion sliced thin
- lime wedges
- chopped cilantro
Instructions
- Slice all of the vegetables and pat your shrimp dry with a paper towel. Don't go crazy with this, just blot up any excess water. Heat the coconut oil in a wok or a large frying pan on high.
- Fry all of the vegetables together for 2-*3 minutes and sprinkle the curry powder on top and gently mix everything together.
- Push the vegetables to the side and add the shrimp. Cook for about 2 minutes and gently mix everything together.
- Quickly add the coconut milk and let simmer for 5 minutes until everything is warmed and the shrimp are just pink and tender ( If you let them simmer too long they'll get rubbery).
- Serve with desired toppings and cauliflower rice, wonder noodles or veggies of your choice.
Nutrition
Serving: 1/4 recipe | Calories: 350kcal | Carbohydrates: 8g | Protein: 26g | Fat: 24g | Sodium: 901mg | Fiber: 2g | Net Carbs: 6g | Fat Ratio per Serving: 61.71% | Protein Ratio per Serving: 29.71% | Carb Ratio per Serving: 6.86%