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Malaysian shrimp curry

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.


  • 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


  • 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.