Coconut Ginger Curry with Shrimp

Ingredients:

·         1 lb frozen wild uncooked shrimp, peeled and deveined (5-8 shrimp per person depending on size)

·         1 can full fat coconut milk  

·         4 T coconut oil

·         3 fresh large garlic cloves, finely diced

·         1-2" fresh ginger root, peeled and very finely diced (about 2 T)

·         1/2 c. fresh cilantro, chopped

·         2 fresh limes (1 for cooking, 1 for garnish)

·         1 medium white onion, chopped

·         *pick 2-4 different colored veggies: broccoli florets, zucchini, yellow squash, frozen or fresh pea pods, carrots, red or orange peppers, savoy cabbage, plum tomato (4 cups total)

·         2 T wheat free soy sauce: either tamari or coconut aminos   

·         2-3 T green (or yellow) curry paste  

·         1 t organic sriracha or a basic red chile sauce, or to taste

·         1 t himilayan sea salt

·         1 t freshly ground black pepper

·         2 c. dry quinoa, rice, kasha (buckwheat) or 1 package brown or white rice noodles (optional)

 

Step By Step Instructions:

Prep:

·         To defrost frozen shrimp: place in bowl with cool water running slowly over it in the sink, so water can drain off consistently (takes approximately 15 minutes).

·         To prep shrimp (that is not already pre-peeled and deveined), drain water completely out and peel shrimp individually. When peeled, take a paring knife and run a slight cut down back of shrimp to expose the large black vein. Remove and discard in separate bowl.

·         While shrimp is being prepped, boil water to cook quinoa or noodles etc. according to package instructions.

·         Wash and cut all vegetables into bite size pieces, using preferable shape (matchstick, angled slices, etc.).

·         Peel and chop ginger and garlic (see recipe tips for ginger prep).

·         Cut lime and keep aside with zest.

Cooking:

·         Turn a large nonstick pan to medium heat and add 2 T coconut oil.

·         While pan is heating, chop onion and add to pan when oil is melted, coating thoroughly. Stir often to prevent onions from browning on one side.

·         Add to ginger and garlic to pan when onions soften and begin to caramelize, or glisten and stir.

·         Add salt and pepper and let cook 2 minutes, stirring often

·         Add cut veggies to pan and toss thoroughly, making sure to coat evenly.

·         Cook for 3-5 minutes until veggies are softened.

·         Add can of coconut milk and stir well.

·         Add curry paste and stir into sauce, making sure to eliminate any clumps.

·         Add chili sauce, coconut aminos or tamari, stir, and turn down heat

·         add chopped cilantro, juice and zest from ½ lime, and let simmer on low (8-10 minutes).

·         While sauce is simmering, heat 2 T coconut oil in a large non-stick pan on medium high heat, add shrimp when oil is hot. Add pinch s&p, 1 t. each garlic and ginger and sauté for 5 minutes, or until shrimp turn pink and develop a faint brown sear. Add ½ t. sriracha and 1 T coconut aminos, juice from ½ lime, stir well and sauté for another 2 minutes. Turn off.

·         Transfer quinoa to plate and spoon vegetable mixture and sauce over quinoa.

·         Place shrimp on top and garnish with fresh cilantro and lime wedge.

Helpful Recipe Tips:

o   Peeling and dicing ginger root: remove thin skin with either a vegetable peeler, sharp paring knife, or the edge of a spoon. Cut into disks, then lay flat and cut into tiny strips, then cross section and cut into little diced pieces.

o   Peeling and dicing fresh garlic: I like to use a garlic press, which eliminates the need to peel or chop garlic. If you do not have one, peel garlic by smashing gently to release peel, and slice into disks, lay flat, and cut into tiny strips, then cross section and cut into tiny diced pieces.

o   prepping lime: for juicing, cut lime cross-ways to expose inner “flower” shape. Place face-down in hand-held juicer and squeeze. Seeds will remain in juicer. Zest using a simple zester, small grater, or microplane. For wedges: cut the lime the long way in sections, then into smaller pieces.

o   Choose organic vegetables and ingredients when possible

o   While this recipe calls for uncooked frozen shrimp, feel free to substitute any of the following options and sauté per recipe instructions:

§  fresh shrimp (make sure to peel & devein)

§  pre-cooked frozen shrimp (defrost and sauté per recipe instructions to sear in flavors, less a few minutes to compensate for being pre-cooked), organic chicken tenders, shaved beef, or simply as a meatless vegetarian (vegan) dish

o   *a variety of vegetables may be used with the general curry sauce recipe; the ones provided are merely suggestions. Try experimenting with zucchini, yellow squash, savoy cabbage, orange sweet peppers, and fresh or frozen snow peas, or a bag of frozen Asian vegetables if that is all you have on hand in your freezer

o   Make sure to use a rainbow of colors when choosing vegetables and do not overcook. Desired consistency should be crisp tender and bright in color to preserve nutrients.

o   Try cutting veggies like carrots and zucchini into matchstick shapes to add interest

o   Make sure to cut broccoli in to bite size florets, half if necessary; save stems when using fresh broccoli. I like to peel the stems and chop for other veggie sautees or to put in salads, soups, or slaws.

o   For a paleo option, skip the grains and spoon sauce and veggies over cooked spaghetti squash, pan-seared kale, or 2 packs of heated “air noodles”

o   Double the recipe to enjoy leftovers

o   I love reinventing the leftovers from this dish into a soup by adding vegetable stock

Creamy curry summer squash Soup

(Gluten free, dairy free, vegan)

This is a quick, easy, delicious and satisfying way to use those summer veggies! This dish is rich, satisfying, full of antioxidants and anti-inflammatory properties, and can be served chilled or hot. It can be made with either (or both) yellow or green squash, and try topping with organic chicken sausage for a non-vegetarian version, or serve with grilled chicken and garden-fresh broccoli, drizzled with my delicious and super-simple 2-minute lemon basil olive oil.

 

Prep Time: 15 minutes

Prep Notes: I recommend using a grating attachment on a Cuisinart to shred the squash

Cooking Time: 20 minutes

Yields: 4 people

Ingredients:

3 T coconut oil

2 large onions, chopped small

4 c shredded yellow summer squash

1 T curry powder (homemade recipe here)

2 t sea salt

1/2 t black pepper

1 lg cube vegetable bouillon

1 can full fat coconut milk + 1 can water

Optional Garnish: Lemon Basil Oil (homemade recipe here)

Directions:

Grate two large summer squash enough to make 4 cups packed. Saute chopped onion in 3 T coconut oil until soft, then add in squash and cook for 5 minutes. Add curry, crushed bouillon cube and pepper and cook for 5-7 minutes, or until squash is soft. Add can of coconut milk and 1-1 1/2 can of water and simmer for 10 minutes. Use a hand blender or transfer to blender. Garnish with lemon basil oil.

About the squash prep:

You may use pre-cooked frozen butternut squash that has been defrosted, or I like to use leftover roasted butternut squash that I cooked fresh. Either will work fine. For a quick fresh squash option, peel and cube 1/2 squash and boil until soft, about 10 minutes.

 

Accompaniments, Condiments, & Sauces

 

Curry Powder:

  • 2 T ground cumin
  • 2 T ground coriander
  • 2 T turmeric
  • 1/2 t crushed red pepper
  • 1 t ground ginger

blend all ingredients together and store in spice container in cool dry place.

 

Lemon Basil Oil:

  • 1 c olive oil
  • 1 c packed fresh lemon basil (or regular basil)
  • 1 large clove fresh garlic, minced
  • 1/2 t salt
  • 1/4 t pepper
  • squeeze fresh lemon
  • puree all ingredients (I use a Nutribullet or a Nutrininja)

Rip leaves basil leaves and combine all ingredients in blender until smooth. Refrigerate. Use to saute vegetables, as a salad dressing, or drizzle on meat, fish, or veggies, or use as a dipping oil.