Add ginger and curry paste. Either way, it’s totally Paleo, totally healthy, and totally delicious. For this version, I seared the shrimp prior to putting them in the sauce, and I also left the tails on. This flavorful dish is so easy for a busy weeknight! 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. Once the shrimp has seared on either side, transfer to the sauce. 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. Pour … Meanwhile, in a medium bowl, whisk together the coconut milk and red curry paste. I wanted to share this recipe during the January Whole30, but I never got around to making it in January. Enjoy this meal over cauliflower rice for a Paleo version, or white rice if you desire. If you are currently on a Whole30, or like us, eat close to the Whole30 guidelines most of the time, then this is a meal you may want to add to your dinner lineup! You’ll need to plan in advance for this recipe, as the shrimp should be marinated in advance of cooking. Here's what I did: I sautéed 1 clove of garlic and the white part of the scallions then added the shrimp. 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. 3 – 4 green onions, both white and green parts thinly sliced and separated. Add the garlic, … No more wondering what's for dinner. Slice pepper, onion, and garlic while the shrimp marinates. coconut oil. Once hot, add the curry paste and sauté for 2 minutes. This will eliminate time and an additional step. It was so flavorful, so easy and fun to make, and so delicious! First, combine sauce ingredients in a bowl or liquid measuring cup. Add the grated ginger and minced garlic to the skillet and sauté for 1 minute or until fragrant, 1 minute. 1 tsp ground cumin. 2 cloves garlic, minced. The shrimp does not need to be fully cooked before transferring to the sauce, because it will continue to cook in the sauce. 2.Move onions to the side and add coconut oil, cook shrimp about two minutes on each side. 1 red bell pepper, seeded and diced 1/4″, 10 ounces or 2 cups. Sear the shrimp in batches so to not overcrowd the skillet, and season with salt and pepper. First I peeled (Ick!) It makes a wonderful Paleo appetizer or main course when paired with a salad or another Paleo side dish. 1 Tablespoon red curry … Next, add your shrimp and cook for a few minuted until pink. Be sure that your shrimp are peeled and deveined before cooking. Heat the oil in a large pot/deep skillet over medium heat. Bring to a simmer and stir occasionally, scraping the bottom and sides. INGREDIENTS. In a clean skillet, heat your remaining tablespoon of ghee, and saute the cauliflower rice, seasoning with salt and pepper as desired. Meanwhile, in a medium-sized skillet, prepare your protein and veggies: heat 1 Tbsp coconut oil. 32 oz. Allow the curry sauce to come to a bubble, and turn down to medium-low heat. Add the bruised lemongrass, and the can of coconut milk. 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. For this recipe I added bell pepper to the dish, because I wanted a little pop of red in with the sauce. Add the red bell pepper, onion, garlic, and ginger, and saute until the onion starts to become translucent, about 3 minutes. Place 2 tablespoons of ghee in a large … Stir the sauce until the coconut cream from the coconut milk has completely dissolved into the sauce. Instant Pot. Curry lovers, you are going to be over the moon about this recipe. 5.Remove from heat and sprinkle with cilantro. Thanksgiving Giveaway with some of our Favorite Brands! Heat up the coconut milk, red curry paste, 1 tsp garlic, and ginger in a medium soup pan. I made this today using Culinary Twist Thai Maya Bay Sauce. 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. The bell pepper also adds some sweetness along with the yellow onion in this recipe. Add coconut milk, chicken stock, and fish sauce. Easy Thai Red Curry Shrimp & Veggies Just like takeout but made right in your own kitchen with minimal effort and in just 30 minutes! 3 – 4 carrots, peeled and very thinly sliced, 9 ounces or 2 cups. 3 shallots. Bring your coconut oil up to med heat. Whole30. (optional, look for one without sugar added), Smoked Salmon Cucumber Bites with Cashew Cream Cheese. 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. 1 tsp ground corriander. 1 tbsp curry; sea salt to taste; Once your shrimp are peeled and deveined, set aside. Paleo. Saute onions and garlic until soft. This easy dinner is perfect for a quick weeknight … grated zest of 1/2 lime. Toss in the frozen cauliflower and red bell peppers to heat and cook until slightly softened. 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. The addition of shrimp adds even more flavor, and a quicker cooking time. Add shrimp and simmer for 5 minutes or until shrimp are opaque and pink. Red Curry Shrimp with Coconut and Basil Recipe - Paleo Plan You can simply add your raw shrimp, and allow it to cook completely in the sauce. You can bump up the heat if you prefer it hot! Remove the lemongrass stalk from the curry. Add coconut milk and all dry spices and get all the scrapings from the bottom of the pan. seafood stock or … Remove the lid to the curry, and turn the heat back up to medium-low. 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. Add the Primal Palate Organic Curry Powder, and stir to evenly coat. This simple and delicious curry uses the flavors of our Organic Curry Powder to add warmth and depth to this dish. Stir until all the clumps are gone, and and let it simmer for about 10-15 minutes. Weekly Paleo meal plans—including recipes and shopping lists—sent straight to your inbox. 1 tbsp white peppercorn. Add all of the dry seasonings. Heat another tablespoon of ghee in a large skillet. 2 Tablespoons minced ginger. Heat 1- 2 tbsp of coconut oil in the saute pan. Once the cauliflower has softened, about 5 minutes, transfer to your serving bowls. Add the shrimp and vegetables and stir until … Freshly ground some pepper on … 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! Turn the curry back down to low while you cook the cauliflower rice. 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. Upload your own recipes to Primal Palate, and help others find great food on our site,, meal planner and app! Add in the shrimp, carrots, garlic, and ginger and stir until the red curry is evenly coated over all of the shrimp. Whisk or stir well and simmer for 5 minutes. Easy grilled or pan-fried shrimp served with three festive sauces: red Romesco, golden curry aioli and zesty green avocado. Whole30. In a large saute pan, heat 1 tablespoon of ghee over medium heat. Pour in the coconut milk, aminos, and fish sauce and stir until well combined. To make a curry sauce on the fly, all you really need is coconut milk, and our curry powder. … Next, chop your onion and garlic. If you enjoyed this Red Curry Shrimp with Coconut and Basil recipe, try our Coconut Shrimp recipe next time. 2 tbsp. 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 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). 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. It was fantastic! Turn the heat down to low, and cover with a lid. Add the shallots, bell pepper, and sugar snap peas, cooking for 2 minutes or until just beginning to soften. We really enjoyed this curry with shrimp. Coconut Curry Shrimp with Turmeric Recipe | Paleo, Egg Free Place mixture in a blender or a food processor, add the tomato paste as well as the chicken stock and coconut milk. 2 Tablespoons avocado oil. This super simple Coconut Red Curry Shrimp can be made in the Instant Pot or Stovetop. Gluten Free. 1 can light coconut milk. This recipe is gluten-free, paleo… 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. We used cauliflower rice for this meal, but if you tolerate rice, I definitely recommend having this meal with real rice! Pour the coconut milk sauce over the top. Repeat with remaining shrimp, and then stir the curry to be sure all of the shrimp is evenly coated. Cook the chicken for about 6-8 minutes, flipping once about halfway through the cook time. Heat 1 tablespoon olive oil in a pot over medium-high heat. 12 ounces shrimp, 34-42 count, thawed and drained if frozen. Instant Pot. Next, add in the red curry paste, making sure to incorporate it into the veggies. The inspiration for this recipe came from one of the best restaurants in my town. I also added one piece of fresh lemongrass that I bruised, for additional flavor, but removed it right before I added the shrimp. Simmer for 5 minutes. In a large-size skillet over medium heat, combine the coconut milk, Thai red curry paste, and coconut sugar. This dish is flavorful and isn’t too spicy – despite the red curry and pepper flakes. Sprinkle the curry with chopped cilantro, top over the cauliflower rice, and enjoy. 4 large dried red chili peppers, seeds removed. This Coconut Red Curry Shrimp Soup THOUGH. Pour the mixture back in the skillet and bring to a simmer. Cook for 2 minutes, stirring occasionally. 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. Stir together peanut or cashew … Paleo. 2 Thai chilies or 1 jalapeño, seeds removed (add more for heat) 10 cloves garlic. 1 can whole coconut milk – solids removed, liquids reserved in can. Add the shrimp and spinach and cook, covered, for … In a large wok or saute pan, heat the oil over medium-high heat. Process or blend until smooth. Add the bruised lemongrass, and the can of coconut milk. Push the veggies to the sides of the pan and throw in the chicken. Whole30 Coconut Shrimp Curry | Primal Palate | Paleo Recipes red Thai curry paste, homemade with the Byrd House Paleo recipe or purchase pre-made. Thanks for visiting! Simmer for a about 3-5 more minutes. 3-6 tbsp. 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. 1/2 tsp shrimp paste. and deveined the shrimp and set aside in a bowl of cold water. You don't have to sear the shrimp before adding it to the curry. In a large saute pan, heat 1 tablespoon of ghee over medium heat. The sauce contains red curry ingredients and I really just used it with the coconut milk. 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. Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes. Add the bone broth, and season with salt and pepper. 10. Add in broccoli, cooked sweet potatoes, kaffir lime leaves (or lime juice) and a can of coconut milk. 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