NUTRITION

SERVINGS

INGREDIENTS

8 oz Raw shrimp

0.25 cup Dry jasmine rice

3 tbsp Full-fat coconut milk

1 tsp Extra virgin olive oil

0.5 cup Red bell pepper

0.25 cup Yellow onion

1 tsp Yellow curry powder

1 clove Garlic

0.5 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

1 wedge Lime

PREPARATION

• 1

  Rinse the jasmine rice under cold water until clear, then cook according to package instructions, substituting 1 tablespoon of the coconut milk for a portion of the water.

• 2

  Heat the olive oil in a large skillet over medium heat and sauté the diced onion and red bell pepper until the vegetables are slightly softened.

• 3

  Stir in the minced garlic, grated ginger, and yellow curry powder, cooking for approximately one minute until the spices become fragrant.

• 4

  Add the raw shrimp to the skillet, seasoning with sea salt and black pepper, and cook for 2-3 minutes until they just begin to turn pink and opaque.

• 5

  Pour in the remaining coconut milk and simmer gently for another 2 minutes until the sauce thickens slightly and the shrimp are fully cooked through.

• 6

  Serve the curry shrimp immediately over the warm coconut rice, garnished with freshly chopped cilantro and a squeeze of lime juice.