Low Carb Shrimp Thai Green Curry
How to Make It
Step 1
Grate the ginger, peel the garlic and finely slice the lemongrass, chilli and the shallot. Add to the food processor along with the cumin and the juice and zest of half a lime. Season with salt and pepper to taste.
Step 2
Pulse the ingredients together until finely chopped, then add ½ tablespoon of coconut oil. Pulse continuously to form a thick paste, scraping the sides of the blender down as you go – this may take 5 minutes of so.
Step 3
Heat the remaining coconut oil in a large saucepan over a low/medium heat. Add the curry paste and cook gently for 4-5 minutes until fragrant.
Step 4
Add the coconut milk and the stock to the pan and stir to combine. Bring to a boil and simmer for 4-5 minutes.
Step 5
Add the green beans and simmer for 2-3 minutes until tender.
Step 6
Add the shrimp and spinach and cook for a further 3-4 minutes or until the prawns are piping hot and cooked through and the spinach has wilted.
Step 7
Garnish with chopped cilantro to serve.
Ingredients
- Coconut Milk – 14 ounce
- Jumbo Shrimp by Publix – 4 ounce
- Green Beans – 3 ounce
- Spinach – 2 cup
- Ginger – 1 tablespoon
- Green Chilli Peppers by Delicias – 1 ounce
- Shallots – 1 tbsp, chopped
- Garlic – 1 clove
- Coconut Oil – 1 tablespoon
- Ground Cumin by Tone’s – 1 tsp
- Lemon Grass (citronella), Raw – 1 tbsp
- Vegetable Stock Pot by Knorr – ¾ cup
- Cilantro – ½ cup
- Lime Juice Raw – ½ lime yields
- Salt – ¼ teaspoon
- Black Pepper – ⅕ tsp