Spicy Thai Yellow Shrimp Curry

In my husbands words, “this is my new favorite meal of yours… and you’ve never made a bad meal!” Great words coming from someone who is a MAJOR curry lover.

Serving Size: Roughly 2 people (If you like small portions or plan on making side dishes this could feed 4)

Macros: (Slightly varies based on brands)

Carbs: 58g  || Fat: 5.5g || Protein: 29g 

Ingredients: 

• 2 Tsp. Avocado Oil
• 1 Shallot (thinly diced)
• 1 Serrano Pepper (diced)
  • Remove seeds if you do not like it spicy
• 2 Tbsp. Crushed Garlic
• 1 Yellow Bell Pepper – Cut into large pieces
• 1 Green Bell Pepper – Cut into large pieces
• 2.5 Tbsp. Curry Powder
• 1 Tsp. Ginger
• 1/2 Tsp. Salt
• 1 Tsp. Pepper
• 2 Cups (1 can) light coconut milk
• 2 Tbsp. Light Soy Sauce or Coconut Aminos
• 2 Cups of Cauliflower Florets
• 1 Cup of Basmati Rice
• 1.5 Cups of Largely diced pineapple
  • I used fresh pineapple, but you can use canned too.
• 1/2 lb of shrimp.

Directions:

1. Preheat a large sauté pan on medium-high with 1 tsp. avocado oil.
2. Sauté shallot, serrano pepper and garlic until onions are soft (roughly 3 minutes)
3. Stir in curry powder, ginger, salt, pepper.
4. Stir in coconut milk and soy sauce… let simmer for 5 minutes.
5. Boil 2 cups of water in a small pot, once boiling add 1 cup of basmati rice. Once water boils again, reduce heat to a simmer and cover for 15-20 minutes.
   1. I’ve noticed the time varies based on brand.
6. Stir in cauliflower and pineapple letting the sauce fully coat the cauliflower.
7. Cover pan, reduce heat to medium-low and let simmer for 15 minutes.
8. Meanwhile, clean shrimp and season with salt and pepper
9.  Pre-heat a small pan with remaining 1 tsp. of avocado oil
10. Add shrimp and sear both sides until fully cooked (should be opaque) about 3-4 minutes per side.
11. Once everything is done build your bowl of curry.
    1. Add rice and then cover with curry mixture and top with shrimp.
12. ENJOY!