Shrimp Pantang Curry
Paleo Substitutions | Gluten Free | Vegetarian Options
Serving Size 4
Total Time 60 Minutes
2 tbsp coconut oil
1/2 cup shallots, minced
2 tbsp ginger, minced
2 carrots, peeled and sliced in disc
1 sweet potato, diced in small cubes
1 red bell pepper, sliced in thin strips
2 cloves garlic, minced
2 tbsp red curry paste (I love thai kitchen)
2 tbsp creamy peanut butter (or sub almond butter)
1 can full fat unsweet coconut milk
1/2 cup water
1/2 tbsp fish sauce (omit if vegetarian)
1 tbsp coconut aminos (optional)
1/2 lime juice
1.5 lbs shrimp, peeled (or 4 chicken breast, diced or chick peas)
salt and pepper to taste
optional additional vegetables
1 head broccoli, cut in small pieces
1 zucchini, cut in small pieces
caulirice - for base
On medium heat, melt coconut oil in a large soup pot.
Once melted, add in ginger and shallots season with a little salt. Cook for 3 minutes until shallots are translucent. Next add the garlic and cook for additional minute.
Add the sweet potato, carrots, and bell pepper, season with salt. Cook until carrots and sweet potatoes are soft (time will depend on the size - the smaller the size the faster they will cook).
Once the sweet potatoes are soft, add the curry paste and peanut butter. Mix and cook for 1 minute.
Next, add in the coconut milk and water and bring to a simmer.
Once broth is simmering, add in the fish sauce, coconut aminos and lime juice.
At this point, reduce the heat to low and add you protein and vegetables. Add you hard vegetables first, like zucchini.
I always add the broccoli and spinach last.
Taste the broth and season with additional salt and pepper if needed.
Once your shrimp have curled and are pink in color, the curry is ready!
Eat straight up or serve over caulirice. Top with extra lime juice!
tips & tricks
For paleo version, can sub creamy almond butter for peanut butter.
It may not turn out as creamy but will still taste delicious.
For lower carb option omit the sweet potatoes and add more greens and cruciferous vegetables (broccoli, cauliflower, kale, cabbage).
For vegetarian option - add chickpeas instead of shrimp or chicken.
This is am awesome meal to double and freeze!