Similar to the meatball kale stew, this is a fast and healthy meal, easy to put together and packed with flavor. Coconut milk brings everything together once again, and the protein of choice is shrimp.This curry borrows some Thai flavors, mainly the coconut milk, chili, ginger, and fresh coriander.
Served alongside some steamed brown rice, you will have dinner served in 20 minutes flat.
500g shrimp, peeled and deveined
2 Tbsp olive oil
1/2 onion, chopped fine
2 cloves garlic, grated
2 tsp ginger, grated
2 tsp Madras curry powder
1/4 tsp chili flakes
1 can coconut milk
1/2 cup broth
2 tsp sugar
1 lime, juice
1/2 cup coriander, chopped
Saute the shrimp in the olive oil, remove onto a plate and set aside.
In the same pan, add a little more olive oil and saute the onion, garlic, and ginger until fragrant.
Stir in the curry and chili flakes.
Stir in the coconut milk, broth, sugar, and lime juice.
Return the shrimp to the pan, and simmer for 10 minutes.
Just before serving, stir through the chopped coriander and taste to adjust seasoning.
Serve with cooked rice and extra lime wedges.