Thai Peanut Shrimp Curry
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Thai Peanut Shrimp Curry
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This makes 2 servings of Thai Peanut Shrimp Curry. Each serving comes out to be 465.5 Calories, 32.8g Fats, 13.19g Net Carbs, and 26.66g Protein.
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Ingredients
- 2 tablespoons green curry paste
- 1 cup vegetable stock
- 1 cup coconut milk from a carton, unsweetened
- 6 ounces Shrimp pre-cooked
- 5 ounces broccoli florets
- 3 tablespoons cilantro chopped
- 2 tablespoons coconut oil
- 1 tablespoon peanut butter
- 1 tablespoon soy sauce or coconut aminos
- lime juice juice of ½ lime
- 1 green onion medium
- 1 teaspoon garlic crushed, roasted
- 1 teaspoon ginger minced
- 1 teaspoon fish sauce
- ½ teaspoon Turmeric
- ¼ teaspoon xanthan gum
- ½ cup sour cream
Instructions
- Add 2 tbsp. coconut oil to a pan over medium heat. Once hot, add ginger, garlic, and chopped spring onion.
- Allow for the ingredients to cook, then add 1 tbsp. green curry paste, turmeric, soy sauce, fish sauce, and peanut butter.
- Stir together well, then add vegetable broth and coconut milk.
- Add 1/4 tsp. xanthan gum and mix together well.
- Once curry thickens slightly, add broccoli and stir in well. Chop cilantro and add to the pan.
- Last, add shrimp and mix everything together. Let cook for a few minutes, then serve with a dollop of sour cream over the top!
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