Thai Coconut Curry Shrimp
Servings 4 servings
Calories
Ingredients
- 1 lb. extra jumbo shrimp peeled and deveined
- olive oil
- salt and pepper to taste
- 2 teaspoons O Organics yellow curry powder divided
- 1 onion diced
- 2 garlic cloves minced
- 1- inch ginger nob grated
- 1 red bell pepper sliced
- 3 tablespoons red curry paste
- 1 can O Organics coconut milk
- 1/2 cup vegetable broth
- 2 cups spinach roughly chopped
- lime
- green onion for garnish
- cilantro for garnish optional
- rice or cauliflower rice for serving
Instructions
- Thaw and peel the shrimp. You can leave the tails on or remove them - this is your choice.
- Place the shrimp in a small bowl and drizzle with 1 tablespoon olive oil. Toss the shrimp with 1 teaspoon yellow curry powder, salt, and pepper until coated.
- Heat a large skillet over medium-high heat. Add the shrimp and oil from the bowl and cook the shrimp for 2 minutes on each side until pink and cooked through. Remove the shrimp to a plate. Add 1 tablespoon olive oil to the skillet, followed by the diced onions.
- Cook the onions for 3-4 minutes until translucent. Add the ginger and garlic and cook until fragrant, about one minute. Add the red bell pepper and cook for 2-3 minutes until softened.
- Stir in 1 teaspoon yellow curry powder and the red curry paste. Add the coconut milk and vegetable broth and stir until combined. Add the shrimp back to the pan and remove it from the heat.
- Garnish with fresh chopped green onions, lime wedges, jalapeno slices and cilantro if desired. Serve with rice or cauliflower rice for a low carb meal
Notes
Note - this is not spicy, but if you are at all sensitive to heat, you can add 1 tablespoon brown sugar at the same time as the red curry paste. The sugar mellows out the heat of the paste and gives you a milder curry.