Coconut Curry Shrimp

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