Many people are experimenting with new flavors and trying out recipes to make meals a little less boring and repetitive. That’s great on the weekend or on a holiday when you have time. Trying that during your busy work week is something else altogether.
Fortunately, most supermarkets and grocery stores’ produce sections offer many of the usual suspects when it comes to building flavors such as onions, shallots, garlic, and bell peppers, diced, chopped, and ready to use. For this recipe, most people have curry, turmeric, and ginger powder in their spice racks. If you want to add the yellow curry paste to the mix for an added kick, you can find it in the international aisle of your supermarket, or you can order it online.
This ginger curry coconut shrimp recipe also contains coconut milk, which can also be found in most stores. Just be sure to get unsweetened coconut milk, creme de coconut is great for Pina Coladas, but it’s not right for this recipe.
Another ingredient, riced cauliflower can be found in steam-in bags in the frozen section. All of this comes together to make a healthy and easy Monday night meal that you can make in thirty minutes.
This recipe is easily adapted for vegetarians, and vegans, and is gluten-free. The recipe is fairly straightforward. You can adjust the seasoning to fit your taste.
Ginger Coconut Curry with Vegetables over Cauliflower rice.
1 large or 2 small shallots, diced finely
1 tablespoon of freshly grated ginger or 1 ½ tablespoon of ginger powder
4 cloves of garlic, minced
½ teaspoon yellow curry paste, optional
½ teaspoon turmeric
1 ½ tablespoon curry powder, or to taste
1 medium red bell pepper sliced into strips and halved
1 medium orange bell pepper sliced into strips and halved
½ a large green bell pepper or 1 small green bell pepper sliced into strips and halved
1 can of light or full-fat coconut milk
1 package of snow peas or sugar snap peas
Juice of 1 lime
2 teaspoons coconut sugar
1 can (14-ounces) of crushed or whole peeled tomatoes
1 pound of large shrimp, peeled and deveined
Chopped cilantro, optional to garnish
1 package of frozen riced cauliflower prepared according to the directions on the package.
In a large skillet, heat 3 tablespoons of vegetable oil until it shimmers. Add shallots and sauté until they begin to soften. Add the ginger and garlic, and cook until fragrant. Add the bell peppers and continue sautéing. Then add the curry, turmeric, ginger powder (if you didn’t use fresh ginger), yellow curry paste if using, and stir in the coconut milk. tomatoes, followed by lime juice and coconut sugar. Allow it to simmer for five to eight minutes. Add the shrimp and the sugar snap peas. If it seems too thick, you can add a little water. Cover and let it simmer on low for an additional six minutes or until the shrimp has cooked through. Serve over cauliflower rice. If you’d like top with chopped fresh cilantro and serve.
Makes 6 servings.
To make vegetarian or vegan- omit the shrimp.
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