COCONUT SHRIMP CURRY
Is there anything more satisfying than curry?! When I first went Paleo, one of the hardest things to give up was Indian food. I love everything about it - the spices, the variety of dishes, the naan… mmmm… Well, I can’t eat naan anymore, but I can make a pretty delicious curry!
Curry is one of those dishes that you can really play around with. Which makes it a great dish if you are going through an autoimmune flare. You can throw in a ton of different veggies and fish to make it super nutrient dense, and add some extra turmeric for an anti-inflammatory kick.
In this recipe, I’m keeping it simple for you to use as a base - cauliflower, carrots, peas, and shrimp! Then you can add whatever else sounds good to you. Here are some of the things I often add: broccoli, spinach, okra, mushrooms, snap peas, cod, scallops, salmon, potatoes, sweet potatoes..
I like to make my own curry spice mixture, but feel free to use a pre-made curry spice. However, if you need to eliminate nightshades, you will probably need to make your own.
Here is the recipe for my Coconut Shrimp Curry!
Coconut Shrimp Curry
By Molly Bergseid
1 tbsp turmeric
2 tsp coriander
2 tsp cumin
2 tsp salt
2 tsp cayenne
1 tsp cinnamon
2 tsp mustard seed
1/2 tsp cloves
1/2 tsp nutmeg
1 tsp black pepper
3 tbs olive oil
1 large yellow onion, chopped
5 cloves garlic, chopped
2 cups cauliflower, cut into small pieces
2 cups carrots, chopped
1 tbs fresh ginger, grated
1 small bag frozen peas
1 can full-fat coconut milk
1/2 cup water
1 lb shrimp, peeled and deveined
In a blender, add the coconut milk and curry spices. Blend for 30 seconds until the mixture is thoroughly combined. Set aside.
In a large deep frying pan or skillet, bring the olive oil to medium high heat.
Sauté the garlic and onion for 3-5 minutes.
Reduce the heat to medium. Add the cauliflower, carrots, and fresh ginger, and sauté for another 10-15 minutes.
Reduce the heat to low. Add the water and cover with a lid. Let steam for 10-15 minutes or until the veggies are soft.
Add the coconut milk / spice mixture and the frozen peas. Let cook for 5 minutes.
Turn off the heat and add the shrimp.
Top with fresh parsley and serve with white basmati rice or cauli-rice.
Prep Time: 10 minutes
Cook Time: 50 minutes
Diets: Paleo, Whole30, AIP (with reintroductions), Wahls Protocol, Low Carb, Vegetarian, Pescatarian, Gluten-Free, Dairy-Free, Soy-Free, Nut-Free, Grain-Free
Hope you like!