Life seems to be busier than ever these days, in the best way possible! I have been immersing myself more and more into my studies at Institute for Integrative Nutrition, exploring different dietary theories, and have been planning for my big move to Australia. All of these big life changes and plans have spilled over into my kitchen time, not to mention I’ve been house hopping for the past month. As much as I LOVE to be in the kitchen, my current lifestyle and the Summer heat are calling for more simple meals that minimize cooking time, yet still produce healthy flavorful results. I’m sure so many of you can relate to this! It’s so important for both our mental and physical health to cook nutritious meals at home for ourselves, yet most people’s modern lifestyle’s don’t make this an easy feat. So many people spend the majority of their time at work, and buy most of their meals out. But home cooked meals are packed with so many more nutrients and tons more love! This simple curry will only take you 15 minutes to make and you can choose any protein you like. I was in the mood for shrimp, but experiment with chicken, beef, or veggies! It goes great with this Sesame Stir Fry or over some Cauliflower Rice. I had some leftover quinoa that I mixed into the curry (pictured below). Super Easy Shrimp Curry (Adapted from The Pioneer Woman)(Difficulty– Easy; Serves 4) 2 Tbsp organic coconut oil 1 lb peeled and deveined wild-caught shrimp (I used frozen shrimp from TJ’s) 1 shallot, finely diced 4 cloves garlic, minced 2–4 thai chiles, minced (I used a mix of red and green) 1 Tbsp curry powder 1 can organic coconut milk 1 Tbsp honey 1/2 tsp sea salt 1 organic lime, Juiced Sriracha sauce, Optional 1/2 c whole basil leaves, chopped, plus more for garnish If using frozen shrimp, thaw in a colander in the sing under warm water. Meanwhile, heat the coconut oil in a large skillet over medium-high heat. Add the shrimp and cook for 2 to 3 minutes, turning them over halfway through, until fully cooked. Remove to a plate and set aside. Add the shallot and garlic to the skillet and stir to cook for 2 minutes. Stir in the minced chiles and cook for about a minute. Sprinkle the curry powder over the mixture and continue cooking, stirring, for another couple of minutes. Reduce the heat to medium-low and pour in the coconut milk, stirring to combine. Add honey, salt, and lime juice, and allow the sauce to heat up until bubbling gently. Add shrimp into the sauce, tossing to coat, and allow it to simmer for 2 to 3 minutes or until slightly thickened. Taste the sauce and add more salt, lime juice, or honey depending on your taste. Stir in the basil. (Add Sriracha sauce if you want a little more kick.) Serve shrimp and sauce over Sesame Stir-fry or Cauliflower Rice, garnishing with more basil. Super Easy Shrimp Curry […]
The post Super Easy Shrimp Curry appeared first on The Kitchen Faerie.
