Coconut Shrimp Curry

Juicy shrimp simmered in a rich coconut curry sauce…. YUM! This dish is perfect to meal prep to have for the week and so versatile to fit your macros depending on what you serve it over: rice, cauli rice, noodles, spaghetti squash, zoodles!

Ingredients:

-16oz of peeled & deveined shrimp… I used wild caught frozen then thawed from Whole foods (weigh RAW)

-1 container of lite canned Coconut Milk (14 ounces)

-150g sweet yellow onion (or 1 medium)

-300g bell peppers (about 3)

-2 TB red curry paste

-200g mini tomatoes (or can use a 14 ounce can of diced tomatoes - but drain them)

-300g snap peas (about 3 cups)

-1.5 tsp fresh ginger grated or ginger powder

-3 cloves of garlic minced or 1/2 TB garlic powder

-1.5 tsp curry powder

-1/8 tsp cayenne pepper and or sriracha to taste (I like it spicy)!

-1/2 tsp ground cumin

-1 tsp tumeric

-1 TB cornstarch or arrowroot powder works as well

-Lime & cilantro for garnish

Instructions:

-Thinly slice the bell pepper, onions (keep in separate bowl) and half the tomatoes, set aside.

-Cook onion in olive oil in over medium heat until tender, about 5 minutes.

-Stir in bell pepper, snap peas, garlic, ginger and spices, cook an additional 3-5 minutes.

-Add diced tomatoes, coconut milk, and lime juice and bring to a simmer. Reduce heat and simmer 8-10 minutes or until slightly thickened.
-Optional: To thicken sauce, combine 1 tablespoon cornstarch with 1 tablespoon water. Add to sauce a bit at a time to reach desired consistency. Cook 3 minutes.

-Stir in the shrimp and cook an additional 10 minutes or until shrimp is cooked through. Taste and with salt / pepper before serving.

-Serve with lime and cilantro.

This makes 5 servings, one is:  190 calories (8f/14c/15p) (410grams) 

Search in MFP: “Lifting Lex’s Coconut Shrimp Curry” to log it!