Indonesian Gluten-Free Seafood Curry with Cauliflower Rice and Fresh Herbs

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb shrimp, peeled and deveined 8 oz white fish fillets, cut into bite
• sized pieces 2 cups cauliflower rice 1 cup coconut milk 1/2 cup tomato sauce 1 tbsp curry powder 1 tbsp fish sauce 1 tsp salt 1 tsp sugar 1/2 tsp black pepper 1/4 tsp ground coriander 1/4 tsp cayenne pepper (optional) 1/4 cup fresh basil leaves, chopped 1/4 cup fresh cilantro, chopped 2 tbsp vegetable oil 1 lime, juiced

Instructions

1. In a large pan, heat the vegetable oil over medium heat. Add curry powder and cook for 1 minute until fragrant.
2. Stir in tomato sauce, coconut milk, fish sauce, salt, sugar, black pepper, coriander, and cayenne pepper (if using). Bring to a boil.
3. Reduce heat to low and simmer for 5 minutes. Add shrimp and fish pieces, cook for another 5 7 minutes or until the shrimp turns pink and the fish is opaque and cooked through.
4. In a separate pan, sauté cauliflower rice for 5 minutes over medium heat until tender. Season with salt and pepper to taste.
5. Stir in lime juice into the curry sauce. Remove from heat.
6. To serve, place a generous portion of cauliflower rice on each plate, then spoon the seafood curry over the rice. Garnish with fresh basil and cilantro leaves.

Chef’s Insight

The use of fresh herbs adds an aromatic touch that elevates this dish to new heights.

Notes

The curry sauce can be used as a base for other seafood or vegetables.