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
Calories: 436kcal | Carbohydrates: 12g | Protein: 34g | Fat: 28g | Saturated Fat: 19g | Cholesterol: 381mg | Sodium: 1724mg | Potassium: 390mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3374IU | Vitamin C: 65mg | Calcium: 259mg | Iron: 4mg