November 14, 2020
Shrimp and Kabocha Green Curry
This is a fast, easy, and delicious Thai meal. Feel free to use different vegetables here. Eggplant, bok choy, or even broccoli make excellent additions.
Servings: 3
Calories: 436kcal
Ingredients
- 1 tablespoon avocado oil
- 1/2 yellow onion sliced
- 1 red bell pepper sliced
- 1 cup kabocha pre-cooked and cubed into bite size pieces
- 1 1/2 tablespoons green curry paste such as Mae Ploy
- 13.5 ounces coconut milk 1 can
- 1 pound shrimp uncooked
- 2 tablespoons Lakanto monk fruit sweetener or 4 tablespoons coconut aminos
- 1 teaspoon fish sauce
- 1/2 teaspoon salt to taste
- juice of one lime
- 1 cup fresh basil for garnish
Instructions
- Add a tablespoon of avocado oil to a pan and cook onions and peppers over medium-high heat until the onions become translucent, 5-8 minutes. Remove to a bowl and set aside but do not clean pan.
- Season the shrimp with a bit of salt. In the now empty pan, add another half tablespoon of avocado oil and when hot, add the shrimp. Cook until just opaque, about 2 minutes per side. Remove from pan and add to the onion mixture.
- Add curry to the pan and cook on high for about one minute, until fragrant. Add coconut milk and coconut cream. Bring to a boil and season to taste with monk fruit, fish sauce, salt, and lime juice.
- Finally, Add back all veggies and shrimp. Finish with some lime juice and several handfuls of fresh basil.
Nutrition Facts
Shrimp and Kabocha Green Curry
Amount per Serving
Calories
436
% Daily Value*
Fat
28
g
43
%
Saturated Fat
19
g
119
%
Cholesterol
381
mg
127
%
Sodium
1724
mg
75
%
Potassium
390
mg
11
%
Carbohydrates
12
g
4
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
34
g
68
%
Vitamin A
3374
IU
67
%
Vitamin C
65
mg
79
%
Calcium
259
mg
26
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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