Spicy Malaysian Coconut Shrimp Curry (Paleo-Friendly)

Allergens

Shellfish, Soy (possible cross-contamination from curry paste)

Ingredients

• 2 lbs large shrimp, peeled and deveined
• 1 can (13.5 oz) full
• fat coconut milk
• 2 cups cauliflower rice
• 1 medium red bell pepper, thinly sliced
• 1 cup spinach leaves, packed
• 2 tbsp palm sugar or coconut sugar
• 2 tbsp tapioca starch
• 4 cloves garlic, minced
• 1 large onion, diced
• 2 tbsp grated ginger
• 4 tbsp Malaysian Curry Paste (recipe below)
• 1/2 cup fresh basil leaves, packed
• Salt and pepper to taste
• 3 tbsp coconut oil Malaysian Curry Paste:
• 5 dried red chili peppers, soaked in hot water
• 4 shallots, peeled and halved
• 2 cloves garlic
• 1 tbsp ground coriander
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 1 stalk lemongrass, thinly sliced
• 1 inch piece galangal, peeled and thinly sliced
• 1 inch piece ginger, peeled and thinly sliced
• 4 Kaffir lime leaves, minced

Instructions

1. Begin by making the Malaysian Curry Paste. In a food processor or blender, blend all curry paste ingredients until you have a smooth, thick paste. Set aside.
2. Heat 2 tbsp coconut oil in a large skillet over medium heat. Add the onion and garlic, cooking for 3 4 minutes until softened.
3. Stir in the Malaysian Curry Paste and cook for an additional 1 2 minutes to release the flavors of the spices.
4. Add the grated ginger and palm sugar to the skillet, stirring well to combine. Cook for another minute before adding the coconut milk.
5. Bring the mixture to a simmer, then add the tapioca starch mixed with 2 tbsp of cold water, whisking continuously until fully incorporated.
6. Season with salt and pepper to taste. Simmer gently for about 10 minutes or until the sauce has thickened slightly.
7. Add the shrimp to the skillet, stirring gently to coat them in the curry sauce. Cook for 3 4 minutes until the shrimp are pink and cooked through.
8. Stir in the cauliflower rice, red bell pepper, and spinach leaves. Cook for an additional 2 3 minutes or until the vegetables are tender yet still bright in color.
9. Turn off the heat, add the fresh basil leaves, and stir gently to combine.
10. Serve immediately over cauliflower rice or your choice of Paleo friendly side dishes, garnished with additional basil leaves if desired.

Chef’s Insight

For added depth of flavor, toast the spices before grinding them into a paste.

Notes

For a smoother curry, blend the curry paste in a high-speed blender. - If using dried chilies, soak them in hot water for at least 30 minutes before blending to create a smooth paste.