coconut_shrimp_curryI have to admit…this recipe was a very pleasant surprise! : ) Great weeknight dinner…super quick and easy and the taste is fabulous! Love little surprises!
1 Tbsp coconut oil
2 garlic cloves, minced
2 Tbsp curry powder
1 can coconut milk (14 ounces)
1 can of skim milk (use the empty coconut milk can to measure)
8 ounces shrimp, peeled and de-veined
1 medium tomato, diced
1 tablespoon tomato paste
1 tablespoon honey or sugar
2 teaspoons chili powder
3/4 cup frozen peas
1 cup frozen cauliflower
Sea salt and pepper, to taste
Fresh cilantro for garnish. In a large pan, heat oil and add curry powder, cook for about two minutes. Stir in garlic and cook for a minute. Add peas and cauliflower. Stir in coconut and skim milk. Add shrimp, tomatoes, tomato paste, honey and chili powder, sea salt and pepper. Cover and simmer for about 30 minutes, stirring occasionally. Serve with basmati or brown rice. Garnish with fresh cilantro.