Paleo
One-Pot Thai Coconut Shrimp Curry
with Minced Lemongrass
560 cals
15 mins
Description
A big thank you to coconut milk, lemongrass and freshly squeezed lime for taking us where we want to go. That destination is Thailand, with a rich shrimp curry that combines paleo proteins with enough green beans and carrots for a warm weather feast.
Contains:
Anchovies • Shrimp
Ingredients
for 2 servings
(Double for 4 portions)
340g BAP-certified shrimp (high-protein serving)
200g Green beans (or string peas)
100g Diced carrots
1 Lime
15ml Fish sauce
400ml Organic fair-trade coconut milk (non-GMO)
15g Minced lemongrass
36g Mild yellow curry paste
Nutrition
Total fat | 38g |
Saturated Fat | 32g |
Sodium | 2610mg |
Total carbs | 28g |
Sugar | 10g |
Protein | 30g |
Fibres | 8g |
Recipe Instructions
Step 1: Mise en place
- Remove the stem ends of the green beans; halve crosswise.
- Halve the lime; juice ½ and quarter the remaining ½.
- Pat the shrimp dry and remove the shells from the tails; season with S&P.
Step 2: Start the curry
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the carrots and lemongrass. Sauté, 2 to 3 min., until beginning to soften; season with S&P.
- Add the curry paste and fish sauce. Sauté, 1 min., until fragrant.
- Add the coconut milk and 2 tbsp water (double for 4 portions); bring to a boil.
Step 3: Finish the curry
- Reduce the pot of curry to a simmer and add the green beans. Cook, stirring often, 1 min., until beginning to soften.
- Add the shrimp and cook, partially covered, 2 to 3 min., until the vegetables are crisp-tender and the shrimp* are cooked through.
- Add the lime juice and S&P; stir well.
- Salmon: 2 to 3 min. per side.
Step 4: Plate your dish
- Divide the curry between your plates.
- Garnish with the lime wedges. Bon appétit!