I absolutely love curry and coconut flavors together. This recipe is so simple and extremely flavorful. I really enjoy spicy food, but if you're more into a mild spice just leave out the chili pepper. I've also used chicken in this recipe and it's turned out just as amazing!
1 pound of shrimp
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon coconut oil
1 tablespoon curry paste
1/2 cup red onion, chopped (it came out to 1/2 onion for me)
1 red chili, chopped optional
1 cup organic chicken stock*
1 tablespoon lime juice (about 1 large lime)
1 tablespoon chopped cilantro
1/2 teaspoon red chili flakes
1/2 cup full fat coconut milk from a can or coconut cream *
1 tablespoon arrow root starch for paleo or corn starch mixed into 1 tablespoons water optional*
Melt the coconut oil in a large skillet over a medium high heat. Put shrimp into pan and cook til pink.
Add the chopped onion to the same skillet and sauté for a few minutes to soften.
Add the chili pepper if you're using it. Sauté another couple of minutes.
Add the stir-fry veggies, chicken stock, lime juice, cilantro, curry paste and chili flakes. Bring the mixture to a boil and then reduce down to a simmer. Let simmer for about 5 minutes to let reduce down.
Add the coconut milk and bring to simmer again for another 5 minutes.
Add the starch and water at this time if you're using it. You may need to raise the heat slightly higher to bring this to a boil to activate the starch.
Once the sauce thickens reduce it back down to a simmer.
Add the shrimp to the skillet, cover and let cook for another 5-10 minutes.
Serve with rice or cauliflower rice with the sauce spooned over the top.
Add an extra sprinkling of cilantro & chilies and enjoy!