Shrimp Curry

This simple and delicious curry uses the flavors of our Organic Curry Powder to add warmth and depth to this dish. The addition of shrimp adds even more flavor, and a quicker cooking time. Enjoy this meal over cauliflower rice for a Paleo version, or white rice if you desire.

25 minutes

30 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	855
Fat:	65 g
Carbohydrates:	16 g
Protein:	49 g
Calculated per serving.

Serves: 2

Ingredients

3 Tbsp 3 Tbsp 3 Tbsp Brown Butter Ghee, Tin Star
1 cup 1 cup 1 cup Red Bell Pepper, diced
1/2 whole 1/2 whole 1/2 whole Vidalia Onion, diced
2 cloves 2 cloves 2 cloves Garlic, finely chopped
1 Tbsp 1 Tbsp 1 Tbsp Ginger Root, finely chopped
1 Tbsp 1 Tbsp 1 Tbsp Curry Powder
13.5 oz 13.5 oz 13.5 oz Coconut Milk, one can
1 sprig 1 sprig 1 sprig Lemongrass, bruised
1/4 cup 1/4 cup 1/4 cup Bone Broth, Chicken
1 lb 1 lb 1 lb Shrimp, Raw
1 tsp 1 tsp 1 tsp Salt and Pepper
4 cups 4 cups 4 cups Cauliflower Rice (click for recipe)
2 Tbsp 2 Tbsp 2 Tbsp Cilantro, chopped

Process

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

In a large saute pan, heat 1 tablespoon of ghee over medium heat.
Add the red bell pepper, onion, garlic, and ginger, and saute until the onion starts to become translucent, about 3 minutes.
Add the Primal Palate Organic Curry Powder, and stir to evenly coat.
Add the bruised lemongrass, and the can of coconut milk.
Stir the sauce until the coconut cream from the coconut milk has completely dissolved into the sauce.
Allow the curry sauce to come to a bubble, and turn down to medium-low heat.
Add the bone broth, and season with salt and pepper. Turn the heat down to low, and cover with a lid.
Be sure that your shrimp are peeled and deveined before cooking.
Heat another tablespoon of ghee in a large skillet.
Sear the shrimp in batches so to not overcrowd the skillet, and season with salt and pepper.
Remove the lid to the curry, and turn the heat back up to medium-low.
Remove the lemongrass stalk from the curry.
Once the shrimp has seared on either side, transfer to the sauce. The shrimp does not need to be fully cooked before transferring to the sauce, because it will continue to cook in the sauce.
Repeat with remaining shrimp, and then stir the curry to be sure all of the shrimp is evenly coated.
Turn the curry back down to low while you cook the cauliflower rice.
In a clean skillet, heat your remaining tablespoon of ghee, and saute the cauliflower rice, seasoning with salt and pepper as desired.
Once the cauliflower has softened, about 5 minutes, transfer to your serving bowls.
Sprinkle the curry with chopped cilantro, top over the cauliflower rice, and enjoy,

Notes

You don't have to sear the shrimp before adding it to the curry. You can simply add your raw shrimp, and allow it to cook completely in the sauce. This will eliminate time and an additional step.