I was craving curry and decided to find a clean recipe. I found several for chicken but really wanted shrimp. So, I decided to put my own recipe together. Really glad that I did as I enjoyed it… and so did my fella!!!
1 Lb Raw Shrimp
3/4 Cup “Lite” Coconut Milk
1/2 Cup Chicken Broth (Low Sodium)
3/4 Cup Red Onion, Diced
1/2 Cup Bell Pepper, Chopped
1 Tsp Garlic, Minced
1 Tsp Ground Ginger
1 Tbsp Curry
1/2 Tbsp Paprika
1/2 Tbsp Turmeric
Sea Salt and Pepper to taste
1. Spray sautee pan with spray coconut oil. Add bell pepper, onion, garlic and ginger. Sautee over medium heat until onions are translucent.
2. Add the chicken broth, coconut milk and seasonings to the pan. Stir with spatula. Let sauce simmer on low heat to allow sauce to cook and thicken.
3. Add shrimp to the coconut curry mixture. Stir with spatula and cook on medium heat for about 5 minutes. Season with salt and pepper to taste.
4. Remove pan from heat and allow sauce to thicken. Serve immediately over brown rice.
This recipe has a mild spice to it. It is not that bad as I cannot typically eat spicy foods and this was not an issue for me!