Easy Thai Red Curry Shrimp & Veggies
Ingredients
The main ingredients
-
1.5
lb
raw wild-caught shrimp, peeled
-
1
large head
cauliflower, riced
-
2
Tbsp
coconut oil
-
2
stalks
lemongrass, peeled & thinly sliced
-
2
Tbsp
freshly grated or finely minced ginger
-
2
Tbsp
red curry paste
-
1
can
full fat coconut milk
-
½
cup
low sodium organic chicken stock
-
1
tsp
fish sauce
-
2
cups
snap peas
-
8
Thai eggplants
quarter
-
2
small
limes, zested & juiced
-
1
small bunch
cilantro leaves, chopped & stems minced
The aromatics
-
2
shallots
sliced
-
4
large cloves
garlic, minced or pressed
-
2
red bell peppers
sliced
-
6
green onions
sliced
Instructions
- Prep the shrimp by patting them dry and setting aside.
- Sauté cauliflower rice in 1 Tbsp of coconut oil for about 3 minutes until soft.
- In a large pot, heat the remaining coconut oil and cook shallots, garlic, lemongrass, red bell pepper, and green onion for 6 minutes until soft.
- Add ginger and curry paste, cooking for 1 minute while stirring.
- Pour in coconut milk, chicken stock, fish sauce, and Thai eggplant, bringing to a simmer for 4 minutes.
- Add shrimp and snap peas, simmering for 5 minutes until shrimp are opaque.
- Remove from heat and stir in lime juice and cilantro.
- Season to taste and serve over cauliflower rice, garnished with extra cilantro, green onions, and lime zest.
Nutrition Facts (estimated)
Servings
4 servings
Calories
350
Total fat
20g
Total carbohydrates
15g
Total protein
25g
Sodium
500mg
Cholesterol
200mg
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