Shrimp and vegetable curry

• For 4 people
• Preparation time : 45 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Curry Paste
  • Red chili peppers : 2 pieces
  • Garlic cloves : 4 cloves
  • Ginger : 1 inch
  • Lemongrass stalks : 2 stalks
  • Shallots : 2 pieces
  • Ground coriander : 1 tablespoon
  • Ground cumin : 1 tablespoon
  • Turmeric powder : 1 teaspoon
  • Coconut oil : 2 tablespoons
• Curry
  • Shrimp (peeled and deveined) : 1 pound
  • Coconut milk : 1 can
  • Fish sauce : 2 tablespoons
  • Lime juice : 1 tablespoon
  • Zucchini (sliced) : 2 pieces
  • Red bell pepper (sliced) : 1 piece
  • Snow peas (trimmed) : 1 cup
  • Fresh cilantro (chopped) : 1 handful

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Prepare the Curry Paste
• In a food processor, combine the red chili peppers, garlic cloves, ginger, lemongrass stalks, shallots, ground coriander, ground cumin, turmeric powder, and coconut oil.
• Process until a smooth paste is formed.
• Cook the Curry
• Heat a large skillet over medium heat and add the curry paste.
• Cook for 2-3 minutes until fragrant.
• Add the shrimp and cook for 2-3 minutes until they turn pink.
• Pour in the coconut milk, fish sauce, and lime juice.
• Stir well and bring to a simmer.
• Add the zucchini, red bell pepper, and snow peas.
• Cook for 5-7 minutes until the vegetables are tender.
• Garnish with fresh cilantro.

Tips

• Adjust the spiciness of the curry by adding more or fewer red chili peppers.
• Serve the shrimp and vegetable curry over cauliflower rice for a complete paleo meal.

Information

• This shrimp and vegetable curry is packed with flavor and nutrients, making it a perfect choice for a healthy paleo dinner.
• Feel free to customize the vegetables in the curry based on your preferences and what you have on hand.