Green Curry Shrimp

green curry shrimp
green curry shrimp

Traditional curry takes a while to prepare due to the making of a curry paste & sauce separately but this recipe will give you the same flavorful experience in just a fraction of the time a traditional dish would take to prepare.  For this dish we knock out two birds with one stone by creating the curry paste & sauce at the same time.  The use of the arrowroot flour on the shrimp helps thicken this sauce as it cooks.  

Also, to adhere to Paleo guidlines, I've opted to serve this over cubed Japanese sweet potatoes instead of rice, but if your body can handle rice & it is something you partake of, it will still keep your meal completely gluten free!


Green Curry Shrimp

ingredients

 2 pounds shrimp, peeled & deveined

3 tablespoons coconut oil + 1 tablespoon sesame oil

3 japanese sweet potatoes + 2 tablespoons olive oil + salt & pepper to taste

For the sauce:

2 stalks lemongrass, rough chopped

2 jalapeños, seeded & rough chopped

4 cloves garlic

1" piece of ginger, peeled & rough chopped

1 can full fat coconut milk

1/2 cup chicken or veggie broth

1/2 cup cilantro, rough chopped

1 tablespoon each: lime juice & fish sauce

1 teaspoon each: cumin, coriander & garam masala

1/4 teaspoon red pepper flakes

For the shrimp seasoning:

1 tablespoon each: arrowroot flour & dried basil

1 teaspoon salt

1/2 teaspoon each: pepper & garam masala

directions

preheat oven to 425.  peel & cube sweet potatoes.  toss with olive oil, salt & pepper & bake for 20 minutes.

Place all the ingredients for the sauce into the jar of a high speed blender & puree until smooth. set aside.

combine spices for shrimp in a large bowl & toss shrimp until well coated.  {make sure any excess moisture has been dried off, if your shrimp are too moist, the sauce will be not thicken}

in a large sauté pan, heat coconut & sesame oils over medium-high. sauté shrimp for 2 minute, stirring almost constantly.  pour curry sauce over shrimp & cook on medium heat for 5 minutes until the shrimp have just turned pink.

serve shrimp & sauce immediately over sweet potatoes.


This recipe is part of a week long menu with complete grocery list & prep ahead directions


Love, Cara