Easy and Delicious Green Shrimp Curry

This is a super easy, super flavourful recipe to make any night of the week. Dairy free, Keto and Paleo friendly, and perfect for when you're craving Thai!


Ingredients:


1 tablespoon extra virgin coconut oil

2-3 large cloves of garlic, minced

1 shallot, chopped

1 thumb sized piece of fresh ginger, minced

1 heaped tablespoon green curry paste

2 teaspoons fish sauce

3-4 cups chopped Asian greens (I used a mixture of bok choy and napa cabbage)

600 grams wild caught shrimp (or about a pound and a half)

3 green onions, sliced

1 can full fat coconut milk

Chopped cilantro, to your liking

Juice of 1 lime



Directions:


Heat the coconut oil in a deep pot or skillet. Sautee the garlic, shallot, and ginger until the shallot begins to soften. Add the curry paste and fish sauce and cook to release the flavour.


Dump in the chopped greens and toss with the aromatics, allowing them to wilt down and soften slightly.


Next add the shrimp (make sure they're thawed if you're using frozen). Mix to incorporate, then cover with a lid for 2-3 minutes. Remove the lid and add in the green onions and coconut milk. Scrape the bottom of the pot so the liquid can release anything that's stuck, then bring to a light simmer. Cover the pot again to finish cooking the shrimp (they should turn bright pink).


Remove the lid, and add in the cilantro and lime juice. Check the seasoning and add salt if needed, or chili flakes for some heat!


This is great on its own, or served over cauliflower rice.


Let me know what you think! Are there any other takeout recipes you'd like to see get a real food makeover?

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© 2020 by Heather Abrams