Britesea
Sustainability Master
We really like this shrimp curry.
Nutrition Info: 6 servings calories- 331 fat- 19.5 gr net carbs- 5.6 gr protein- 27.4 gr
Ingredients:
24 oz shrimp (I used the 21-40 size), peeled (or you can substitute with chicken, tofu, or whatever floats your boat!)
5 cups fresh raw spinach
4 cups chicken stock
1 medium onion, sliced
1/2 head medium cauliflower, broken into small florets
1 cup unsweetened coconut milk
1/4 cup butter
1/4 cup heavy cream
3 tbsp olive oil
2 tbsp curry powder
1 tbsp coconut flour
1 tbsp cumin
2 tsp garlic powder
1 tsp chili powder
1 tsp onion powder
1 tsp cayenne
1 tsp paprika
1/2 tsp ground ginger
1/2 tsp coriander
1/2 tsp turmeric
1/2 tsp pepper
1/4 tsp cardamom
1/4 tsp cinnamon
1/4 tsp Xanthan Gum, divided (I found this from Bob's Red Mill, but if you don't want to use it, you could experiment with cornflour or wheat flour- try the average amounts for most medium-thin sauces)
salt and pepper to taste
Directions
1. Mix all spices EXCEPT xanthan gum and coconut flour. Set aside
2. slice onion and set aside
3. Bring 3 tbsp olive oil to hot heat in a pan. Add onion and cook until soft
4. Add butter, heavy cream, 1/8 tsp of xanthan gum, and spices. Stir well so everything is mixed
5.After about 1-2 minutes of the spices sweating, add chicken broth and coconut milk. Stir well and cover. Cook, covered, for 30 minutes on medium-low.
6. Add cauliflower florets and cook for another 15 minutes, covered.
7. Add shrimp and cook for an additional 20 minutes with the lid off.
8. Measure out coconut flour and remaining 1/8th tsp xanthan gum and stir well into curry. Cook for 5 minutes
9. After 5 minutes, add spinach and mix in well. Cook for an additional 5-10 minutes with the lid off.
You could serve this over rice, but we just had it as a stew. Absolutely scrumptious!
I've been thinking of mixing the dry spice ahead of time and storing as 'kits' to save time. It's about 1/3 cup of dry spice
Nutrition Info: 6 servings calories- 331 fat- 19.5 gr net carbs- 5.6 gr protein- 27.4 gr
Ingredients:
24 oz shrimp (I used the 21-40 size), peeled (or you can substitute with chicken, tofu, or whatever floats your boat!)
5 cups fresh raw spinach
4 cups chicken stock
1 medium onion, sliced
1/2 head medium cauliflower, broken into small florets
1 cup unsweetened coconut milk
1/4 cup butter
1/4 cup heavy cream
3 tbsp olive oil
2 tbsp curry powder
1 tbsp coconut flour
1 tbsp cumin
2 tsp garlic powder
1 tsp chili powder
1 tsp onion powder
1 tsp cayenne
1 tsp paprika
1/2 tsp ground ginger
1/2 tsp coriander
1/2 tsp turmeric
1/2 tsp pepper
1/4 tsp cardamom
1/4 tsp cinnamon
1/4 tsp Xanthan Gum, divided (I found this from Bob's Red Mill, but if you don't want to use it, you could experiment with cornflour or wheat flour- try the average amounts for most medium-thin sauces)
salt and pepper to taste
Directions
1. Mix all spices EXCEPT xanthan gum and coconut flour. Set aside
2. slice onion and set aside
3. Bring 3 tbsp olive oil to hot heat in a pan. Add onion and cook until soft
4. Add butter, heavy cream, 1/8 tsp of xanthan gum, and spices. Stir well so everything is mixed
5.After about 1-2 minutes of the spices sweating, add chicken broth and coconut milk. Stir well and cover. Cook, covered, for 30 minutes on medium-low.
6. Add cauliflower florets and cook for another 15 minutes, covered.
7. Add shrimp and cook for an additional 20 minutes with the lid off.
8. Measure out coconut flour and remaining 1/8th tsp xanthan gum and stir well into curry. Cook for 5 minutes
9. After 5 minutes, add spinach and mix in well. Cook for an additional 5-10 minutes with the lid off.
You could serve this over rice, but we just had it as a stew. Absolutely scrumptious!
I've been thinking of mixing the dry spice ahead of time and storing as 'kits' to save time. It's about 1/3 cup of dry spice
