Thai Peanut Shrimp Curry

Thai Peanut Shrimp Curry

Thai curry, are you ready?

  • 2 tablespoons green curry paste
  • 1 cup vegetable stock
  • 1 cup unsweetened coconut milk, from a carton
  • 6 ounces pre-cooked shrimp
  • 5 ounces broccoli florets
  • 3 tablespoons chopped cilantro
  • 2 tablespoons coconut oil
  • 1 tablespoon peanut butter
  • 1 tablespoon soy sauce (or coconut aminos)
  • Juice of ½ lime
  • 1 medium green onion
  • 1 teaspoon crushed roasted garlic
  • 1 teaspoon minced ginger
  • 1 teaspoon fish sauce
  • ½ teaspoon turmeric
  • ¼ teaspoon xanthan gum
  • ½ cup sour cream

  • How to prepare:
    1. Start by adding 2 tbsp. coconut oil in a pan over medium heat.
    2. When the coconut oil is melted and the pan is hot, add the 1 tsp. roasted garlic, 1 tsp. minced ginger, and 1 spring onion (chopped). Allow to cook for about a minute, then add 1 tbsp. green curry paste, and 1/2 tsp. turmeric.
    3. Add 1 tbsp. soy sauce (or coconut aminos), 1 tsp. fish sauce, and 1 tbsp. peanut butter to the pan and mix together well.
    4. Add 1 cup of vegetable stock and 1 cup of coconut milk (from the carton). Stir well and then add another 1 tbsp. green curry paste.
    5. Let simmer for a few minutes. In the mean time, measure out 6 oz. pre-cooked shrimp.
    6. Add 1/4 tsp. xanthan gum to the curry and mix well.
    7. Once your curry begins thickening up a little bit, add the broccoli florets and stir well.
    8. Chop 3 tbsp. fresh cilantro and add to the pan.
    9. Finally, once you are happy with the consistency of the curry, add the shrimp and lime juice from 1/2 lime, and mix everything together.
    10. Let simmer for a few minutes. Taste and season with salt and pepper if needed.
    11. Serve! You can stir in 1/4 cup of sour cream per serving.

    This makes 2 servings of Thai Peanut Shrimp Curry. Each serving comes out to be 465.5 Calories, 32.8g Fats, 13.19g Net Carbs, and 26.66g Protein.

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