Coconut Shrimp Curry


2 lb. wild caught shrimp, peeled and de-veined

2 tsp of coconut oil or ghee (clarified butter)

1 inch ginger root shaved and grated

2 garlic cloves peeled and chopped

1 small tomato peeled and diced-or 1 tsp tomato paste

¼ cup yellow onion diced

1 chili diced (optional)

2 tbsp curry powder. I like Madras Curry powder you can find at specialty Indian shops.

1-3 cups water

½ cup coconut cream

Seasonal root veggies:

½ cup diced parsnips

½ cup diced carrot

½ cup of English peas (optional)


In a stew pot over medium heat add coconut oil or ghee. Add ginger, garlic, tomato, onion and chili (if used). Allow mixture to caramelize. In a separate cup, mix curry with enough water to make a paste. Add the paste to the pot and stir; be careful not to burn the curry. Add 2 cups additional water to the pot along with root veggies like parsnips, carrots stew for 30 minutes over medium. Stir in the shrimp and peas cook for 3-5 minutes or until shrimp turn opaque. Finally stir in coconut cream and serve over cauliflower rice. Garnish with chopped fresh parsley and cilantro. 


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