Shrimp Curry

shrimp curry.JPG

Any other True Food Kitchen lovers out there? It is one of my favorite restaurants and their curry is amazing! I had to try to recreate it at home, however my version has much less of a kick than theirs. If you like more spice you can always adjust the curry in the recipe. The broth can even be made ahead of time, making dinner time that much easier!

CURRY BROTH

  • 1 13.5 oz can coconut cream

  • 1 13.5 oz can coconut milk

  • 1 17.5 oz can pure coconut water

  • 2 cups seafood broth

  • 1 stalk of lemongrass, mashed

  • 2 tablespoons fresh ginger, chopped

  • 6 fresh basil leaves

  • 6 sprigs cilantro

  • 3 tablespoons red curry paste

  • 2 tablespoons lime juice

  • 1 teaspoon curry powder

  • pinch sea salt

Stir together broth ingredients and simmer on a low heat for 30 minutes to an hour. Strain broth and use right away or you can refrigerate for 3 days or freeze for 1 month.

  • 1 1/2 cups broccoli, chopped

  • 1 cup cauliflower, chopped

  • 3 carrots, sliced in 1/2" pieces

  • 1 small onion, sliced

  • 1 lb shrimp, peeled and deveined

  • 1 cup quinoa, rice or cauliflower rice (use cauliflower rice for whole30)

  • cilantro, chopped for garnish

Cook quinoa or rice according to package directions and set aside. Place broth on medium low heat. Add carrots and let cook for about 5 minutes. Add remaining vegetables and shrimp. Cook until tender and shrimp are pink and cooked through, about 5-7 minutes. Serve over quinoa or rice with fresh cilantro on top. 

 

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