Shrimp and Kabocha Green Curry

November 14, 2020 Comments Off on Shrimp and Kabocha Green Curry
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5 from 1 vote
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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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Thai
Keyword: dairy-free, dinner, easy, egg-free, fast, lunch, main, nut-free, seafood, shrimp, Thai
Servings: 3
Calories: 436kcal
Author: Jenny Ross

Ingredients

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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