This really was just because I felt like the dish would photograph better if I prepared it this way, but you can absolutely peel your shrimp completely, and just add them directly into the curry sauce to cook. Enjoy this meal over cauliflower rice for a Paleo version, or white rice if you desire. You’ll need to plan in advance for this recipe, as the shrimp should be marinated in advance of cooking. Once the shrimp has seared on either side, transfer to the sauce. Add the bone broth, and season with salt and pepper. 10. Place 2 tablespoons of ghee in a large … 3.Add bell pepper and cook a few minutes until slightly softened; 4.Add the coconut milk, fish sauce, red curry paste, pineapple with the juice and mango. This dish is flavorful and isn’t too spicy – despite the red curry and pepper flakes. grated zest of 1/2 lime. INGREDIENTS. Easy Thai Red Curry Shrimp & Veggies Just like takeout but made right in your own kitchen with minimal effort and in just 30 minutes! Remove the lemongrass stalk from the curry. 5.Remove from heat and sprinkle with cilantro. red Thai curry paste, homemade with the Byrd House Paleo recipe or purchase pre-made. Saute onions and garlic until soft. 2 Tablespoons minced ginger. I wanted to share this recipe during the January Whole30, but I never got around to making it in January. In a clean skillet, heat your remaining tablespoon of ghee, and saute the cauliflower rice, seasoning with salt and pepper as desired. Even though beef is allowed on Paleo you should vary up what you eat, and shrimp can be a good way to do that, providing you with protein the way beef does. Cook for 2 minutes, stirring occasionally. Slice pepper, onion, and garlic while the shrimp marinates. Add the red bell pepper, onion, garlic, and ginger, and saute until the onion starts to become translucent, about 3 minutes. I made this today using Culinary Twist Thai Maya Bay Sauce. Thanksgiving Giveaway with some of our Favorite Brands! 1 red bell pepper, seeded and diced 1/4″, 10 ounces or 2 cups. 3 – 4 green onions, both white and green parts thinly sliced and separated. I think it’s because there are a few people in my family that are allergic to certain shellfish, but it’s kind of this bizarre and irrational fear of mine that I just laugh at myself about. Pour … Shrimp has always been one of my favorite foods, but oddly I’m often worried I will have a reaction to it when I eat it. Allow the curry sauce to come to a bubble, and turn down to medium-low heat. It is prepared on the stove-top in a skillet, but could also be prepared on your barbecue grill (add the basil after you’ve grilled the shrimp on the skewers). 3-6 tbsp. 1 Tablespoon red curry … Stir the sauce until the coconut cream from the coconut milk has completely dissolved into the sauce. and deveined the shrimp and set aside in a bowl of cold water. Stir together peanut or cashew … This flavorful dish is so easy for a busy weeknight! coconut oil. 1 tbsp white peppercorn. Heat 1 tablespoon olive oil in a pot over medium-high heat. Instant Pot. Add the Primal Palate Organic Curry Powder, and stir to evenly coat. Add the red bell pepper, onion, garlic, and ginger, and saute until the onion starts to become translucent, about 3 minutes. I also added one piece of fresh lemongrass that I bruised, for additional flavor, but removed it right before I added the shrimp. The sauce contains red curry ingredients and I really just used it with the coconut milk. You can bump up the heat if you prefer it hot! Weekly Paleo meal plans—including recipes and shopping lists—sent straight to your inbox. Whole30. To make a curry sauce on the fly, all you really need is coconut milk, and our curry powder. Simmer for 5 minutes. 3 shallots. Add coconut milk, chicken stock, and fish sauce. Next, add in the red curry paste, making sure to incorporate it into the veggies. Shrimp - 1 lb Onions, small - 1, sliced Bell peppers, any type - 2, sliced Eggplant, Chinese - 1, chopped Red curry paste (sub green or yellow) - 1 1/2 Tbsp Fish sauce - 1 1/2 Tbsp Brown sugar - 2 tsp Chicken stock (sub water) - 1/2 cup Corn starch - 2 tsp Cooking oil - 2/3 Tbsp + 1 Tbsp Coconut milk - 1/2 cup Curry lovers, you are going to be over the moon about this recipe. Upload your own recipes to Primal Palate, and help others find great food on our site,, meal planner and app! I originally shared this recipe two years ago and you guys have been going nuts over it ever since, so I figured it needed a little facelift. Paleo. Curry can be time consuming to make, but by using our spice blend, it really eliminates a lot of the time spent in the kitchen when you want to enjoy a flavorful curry dish. Next, chop your onion and garlic. 1 tbsp curry; sea salt to taste; Once your shrimp are peeled and deveined, set aside. Heat 1- 2 tbsp of coconut oil in the saute pan. Toss in the frozen cauliflower and red bell peppers to heat and cook until slightly softened. No more wondering what's for dinner. Sear the shrimp in batches so to not overcrowd the skillet, and season with salt and pepper. It makes a wonderful Paleo appetizer or main course when paired with a salad or another Paleo side dish. … Thanks for visiting! Instant Pot. Red Curry Shrimp with Coconut and Basil Recipe - Paleo Plan (optional, look for one without sugar added), Smoked Salmon Cucumber Bites with Cashew Cream Cheese. 3 – 4 carrots, peeled and very thinly sliced, 9 ounces or 2 cups. Add coconut milk and all dry spices and get all the scrapings from the bottom of the pan. This Caribbean-style curry dish includes okra, shrimp, onion, garlic, coconut nectar, sweet paprika, cumin, allspice, thyme, achiote, butter (or ghee), coconut milk, and overripe plantains that are blended in whipped into a creamy and delicious plantain puree. This Paleo Red Curry Shrimp with Coconut and Basil recipe is bursting with flavor and nutrition. For this version, I seared the shrimp prior to putting them in the sauce, and I also left the tails on. Add shrimp and simmer for 5 minutes or until shrimp are opaque and pink. Gluten Free. It was so flavorful, so easy and fun to make, and so delicious! 2.Move onions to the side and add coconut oil, cook shrimp about two minutes on each side. In a large saute pan, heat 1 tablespoon of ghee over medium heat. Coconut Curry Shrimp with Turmeric Recipe | Paleo, Egg Free Cook the chicken for about 6-8 minutes, flipping once about halfway through the cook time. Add ginger and curry paste. Once the cauliflower has softened, about 5 minutes, transfer to your serving bowls. This will eliminate time and an additional step. For this recipe I added bell pepper to the dish, because I wanted a little pop of red in with the sauce. Place mixture in a blender or a food processor, add the tomato paste as well as the chicken stock and coconut milk. 1 can light coconut milk. Add in the shrimp, carrots, garlic, and ginger and stir until the red curry is evenly coated over all of the shrimp. 12 ounces shrimp, 34-42 count, thawed and drained if frozen. 1/2 tsp shrimp paste. Stir until all the clumps are gone, and and let it simmer for about 10-15 minutes. Be sure that your shrimp are peeled and deveined before cooking. Next, add your shrimp and cook for a few minuted until pink. This Coconut Red Curry Shrimp Soup THOUGH. Add the bruised lemongrass, and the can of coconut milk. The bell pepper also adds some sweetness along with the yellow onion in this recipe. seafood stock or … First, combine sauce ingredients in a bowl or liquid measuring cup. Heat up the coconut milk, red curry paste, 1 tsp garlic, and ginger in a medium soup pan. Either way, it’s totally Paleo, totally healthy, and totally delicious. First I peeled (Ick!) Heat another tablespoon of ghee in a large skillet. This easy dinner is perfect for a quick weeknight … 1 tsp ground cumin. Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes. Pour the mixture back in the skillet and bring to a simmer. Once hot, add the curry paste and sauté for 2 minutes. Making a shrimp burger is a good way to shake things up if you’ve been too red meat heavy on your Paleo eating lately. Simmer for a about 3-5 more minutes. Repeat with remaining shrimp, and then stir the curry to be sure all of the shrimp is evenly coated. Bring to a simmer and stir occasionally, scraping the bottom and sides. Add the Primal Palate Organic Curry Powder, and stir to evenly coat. Bring your coconut oil up to med heat. Push the veggies to the sides of the pan and throw in the chicken. This super simple Coconut Red Curry Shrimp can be made in the Instant Pot or Stovetop. I like to refer to this dish as ‘party shrimp’ because it’s great as finger food with a glass of wine or as a starter for your next dinner party. Add the garlic, … You can simply add your raw shrimp, and allow it to cook completely in the sauce. Add the shallots, bell pepper, and sugar snap peas, cooking for 2 minutes or until just beginning to soften. Adding in onion, garlic, some fresh ginger, and some ghee will of course enhance the flavors of the dish, but curry can be a quick meal to get on the table if you need it to be. The addition of shrimp adds even more flavor, and a quicker cooking time. Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results, Turkey for Two: How to Adjust Thanksgiving this Year. Pour in the coconut milk, aminos, and fish sauce and stir until well combined. You don't have to sear the shrimp before adding it to the curry. The inspiration for this recipe came from one of the best restaurants in my town. 1 can whole coconut milk – solids removed, liquids reserved in can. Heat the oil in a large pot/deep skillet over medium heat. Whole30 Coconut Shrimp Curry | Primal Palate | Paleo Recipes It was fantastic! Turn the curry back down to low while you cook the cauliflower rice. Sprinkle the curry with chopped cilantro, top over the cauliflower rice, and enjoy. 2 Tablespoons avocado oil. Easy grilled or pan-fried shrimp served with three festive sauces: red Romesco, golden curry aioli and zesty green avocado. Add the bruised lemongrass, and the can of coconut milk. The shrimp does not need to be fully cooked before transferring to the sauce, because it will continue to cook in the sauce. Turn the heat down to low, and cover with a lid. In a large wok or saute pan, heat the oil over medium-high heat. 2 tbsp. Remove the lid to the curry, and turn the heat back up to medium-low. Add in broccoli, cooked sweet potatoes, kaffir lime leaves (or lime juice) and a can of coconut milk. Freshly ground some pepper on … Whisk or stir well and simmer for 5 minutes. Whole30. 1 tsp ground corriander. Add all of the dry seasonings. If you’re new here, check out our meal plan, our fitness plan, and our ebooks to help you get started with Paleo. Gluten Free. Process or blend until smooth. Add the shrimp and spinach and cook, covered, for … Here's what I did: I sautéed 1 clove of garlic and the white part of the scallions then added the shrimp. Add the grated ginger and minced garlic to the skillet and sauté for 1 minute or until fragrant, 1 minute. This recipe is gluten-free, paleo… Paleo. Either way, this dish pairs perfectly with so many sides: Cauliflower Rice , baked sweet potato, my Paleo Indian Butternut Squash Gratin , my Paleo Bombay Sweet Potato … so many options! 32 oz. This simple and delicious curry uses the flavors of our Organic Curry Powder to add warmth and depth to this dish. If you enjoyed this Red Curry Shrimp with Coconut and Basil recipe, try our Coconut Shrimp recipe next time. Add the shrimp and vegetables and stir until … Pour the coconut milk sauce over the top. Meanwhile, in a medium-sized skillet, prepare your protein and veggies: heat 1 Tbsp coconut oil. In a large saute pan, heat 1 tablespoon of ghee over medium heat. 4 large dried red chili peppers, seeds removed. 2 cloves garlic, minced. 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