About

A basic coconut milk curry dish whose base may be used for a variety of dishes. In this case shrimp

Servings

About 4-6

Ingredients

• 2 Tbs olive oil
• 2 medium shallots, chopped
• 1 tsp sweet paprika
• 1 tsp smoky paprika
• 1/2 tsp tumeric
• 1/2 tsp ground black pepper
• 1/4 tsp ground cayenne
• 1 1/4 cup coconut milk (13 oz can)
• OR 3/4 cup coconut milk and 1/2 cup almond milk
• 1 1/2 lb peeled and deveined shrimp
• 2 cups chopped vegetables (peppers, tomotoes, spinach, kale)
• salt to taste
• 2 tsp lemon juice

Preparation

1. Heat oil in skillet on medium-high heat
2. Lightly brown shallots in pan (about 2 minutes)
3. Remove pan from heat. Stir in paprika, tumeric, pepper, and cayenne to make a paste.
4. Return to medium-high heat and add well-shaken coconut milk. Stirring well
5. Bring to simmer.
6. Add shrimp, salt and lemon. Stir to coat. Turn heat to low.
7. Cook until shrimp are pink and opaque. (3-5 minutes)

Serve

Serve immediately with ½ cup cooked brown rice or quinoa per person.
Garnish with fresh cilantro and a sprinkle of turmeric and black pepper.