Malaysian Shrimp Curry
This spicy curry is comforting and delicious. High in protein and packed with antioxidants and great anti-inflammatory turmeric, this dish looks easier than it sounds. It can also be whipped up pretty quick if you have all the ingredients on hand and out. I love to soak up the left over sauce poured over rainbow quinoa.This serves 2 nicely, so double it for sure for leftovers.
Ingredients
- 2 packages Shiritake noodles
- 1 Large onion diced
- 1 thumb Ginger diced
- 1 Red chili diced
- 3-4 cloves Garlic
- 1 package Tofu cubed
- 4 1 inch pieces of lemongrass
- 1 tbsp Coconut oil
- 1/2 cups Bone or chicken broth
- 1 can Coconut milk
- Soy, tamari, or braggs
- Cilantro chopped
- Lime wedges
- 2 cups Kale
- 2 cups Snap peas
- 1 tbsp Toasted cashews
- 1 tbsp Coriander
- Zest or one lime
- 2 tbsp Ground turmeric
Instructions
- In large dry pan toss to toast the cashews till lightly brown—2-5 minutes. Set nuts aside.
- Blend the onion, ginger, chili, garlic and coriander in a blender to make a paste.
- Using the same pot, heat coconut oil and add paste and bashed up lemongrass (use lime zest if you don’t have). Add turmeric and fry 5-6 minutes stirring.
- Add the broth and coconut milk. Turn up heat to medium simmer.
- Add the snow peas and prawns and cook 2 minutes until pink and tender.
- Drain and rinse noodles and stir through prawn and spice mixture.
- In separate pot, steam chopped kale. Salt and pepper to taste.
- Fish out lemongrass, stir together the tamari, lime juice and fresh cilantro and add to the curry.
- Divide shrimp between bowls and ladle curry over the shrimp making sure to scoop up all the good stuff. Add steamed kale.
- Garnish with more cilantro, cashews and another squeeze of lime.
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