Shrimp Coconut Curry
1 small onion diced
3 cloves garlic
2 tablespoons olive or avocado oil
1 lb Raw Shrimp (peeled and deveined)
1 Red Bell Pepper (thinly sliced)
4 cloves Garlic (pressed or thinly diced)
1/2 cube or packet Chicken Bouillon
2 Tablespoons Curry Powder
1 tablespoon butter
1 tablespoon white or coconut sugar (to taste or optional)
2 cans full fat coconut milk
1 bunch green onions (chopped into small pieces reserving a few tablespoons for garnish)
1 teaspoon tumeric
1 lime (juice and zest)
2 cups of Broccoli
Add oil to a high wall skillet over medium heat
Add onion, green onion and red pepper until soft, adding a splash of water as needed (approx. 5 mins)
Add in garlic and stir consistently for 1 min until soft and fragrant
Pour in coconut milk, tumeric, curry powder, sugar, bouillon.
Stir well and bring to a simmer.
Add in broccoli and cover until broccoli is cooked to desired doneness.
Stir in shrimp and add cover.
Cook until shrimp turn pink ( approx. 5 min)
Remove from heat, garnish with green onion
Serve warm over brown rice, quinoia or riced cauliflower