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.
- 2 packages shiritake noodles—no carbs, no calories. Kelp noodles work well too.
- 1 TBSP toasted cashews
- 1 large onion, quartered
- 1 thumb-size piece of ginger
- 1 red chili, diced, or 1 TBLS crushed red chili flakes
- 3-4 garlic cloves
- 1 TBSP coriander
- 1TBLP coconut oil
- 4 1 inch pieces of lemongrass, inside only, smashed, or zest of 1 lime
- 2TBSP ground tumeric
- 1/2 cup bone broth, if no you can use chicken broth
- 1 Can coconut milk
- 2 Cups snap peas, cut in half
- 12 shrimp, leave peel on for more flavour (messier to eat, but yummier)
- 2 Cups kale, steamed
- Soy, Tamari or Liquid Braggs Sauce to sprinkle at end
- Chopped cilantro
- Lime Wedges
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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