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