Coconut Shrimp Curry

When I first looked at this recipe I didn’t think it was anything too spectacular, but I found some shrimp in the back of my freezer and I wanted to use it!  We had friends move about 6 months ago and they graciously gave us their frozen meat and shrimp since they couldn’t take it with them as they moved across the country.  We don’t often buy shrimp, so it was a treat for us to have it…

But at the same time…

Since we don’t buy it (mainly due to expense) I don’t really know how to cook it!  Thankfully this recipe was simple and easy to do and it tasted great!  All the kids loved it as well and kept picking out the shrimp to eat first!  Don’t get me wrong, I would have done the same!!!

In fact, as we were eating it I realized that my 20 month old Aisling had never had shrimp or shellfish before and since she has so many other food allergies I was slightly worried she may have a reaction.  She didn’t and it’s a good thing with the amount that she ate!  She would even try and sneak it off her brothers plates!

Also, in looking at this recipe I didn’t think the sweet potato with shrimp in a curry would be all that great.  I wasn’t sure how the flavors would blend.  It really was fantastic though. I knew my doubts were valid though when Brian said, “This isn’t real Asian curry if it has sweet potato in it…”

As I said previously it wasn’t just the shrimp that was a hit, but the whole dish.  All of us cleaned our plates and there wasn’t much left for Brian’s lunch the next day!  Instead of serving this over rice I served it over spaghetti squash.  This was really good and hubby enjoyed it even if it wasn’t 100% Asian!

Coconut Shrimp Curry
original recipe from Family Circle Magazine – but this recipe posted as been minimally altered from the original

Ingredients

  • 2 TBSP coconut oil
  • 2 cloves garlic, minced
  • 1 2-inch piece ginger, peeled and grated
  • 1 TBSP [amazon_link id=”B005MH0P5Q” target=”_blank” container=”” container_class=”” ]red curry paste[/amazon_link]
  • 1 can full fat [amazon_link id=”B0036QLLL2″ target=”_blank” container=”” container_class=”” ]coconut milk[/amazon_link]
  • 1/2 cup chicken stock
  • 1 large sweet potato (about 3/4 pound), peeled and cut into 1-inch cubes
  • 2 cups cauliflower florets
  • 1 medium onion, diced
  • 1 pound raw shrimp, peeled and deveined
  • 1/4 cup fresh basil, chopped
  • Juice of 1 lime
  • 1/2 tsp celtic sea salt

Instructions:
Heat oil in a wok over medium heat.
Add garlic and ginger – cook 1 minute.
Add curry paste – cook 30 seconds.
Whisk in coconut milk and chicken broth; bring to a boil.
Mix in sweet potato and reduce heat to a simmer – cover and cook 5 minutes.
Add cauliflower and onion -cover and simmer 10 minutes or until tender.
Stir in shrimp, basil, lime juice and salt – cook uncovered for 3 minutes.
Serve over spaghetti squash (see below)

Spaghetti Squash
Super simple and easy to cook.
Cut in half lengthwise and scoop out the seeds.  (I usually clean and keep the seeds to dry and replant if it’s and organic squash. Or I clean, dry, soak and roast them with some salt and coconut oil for a snack for the kids. They are super popular!)
But both halves of the squash in the oven on a cookie sheet with the rind down.
Bake at 350 for about 30-45 minutes until all parts of the squash are tender.
Remove from the oven.
Use a fork and scrape the squash out of the rind and it will resemble spaghetti!
Add some butter or coconut oil and top with any food that you would typically serve over rice, pasta or quinoa.

Give it a try and let me know what you think!

 

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