Coconut Curry Shrimp

Ingredients:

Sauce:

¾ cup raw cashews
¾ cup hot filtered water
1 ¼ cups canned full-fat coconut milk (about three-quarters of a 14-ounce can. Combine well before measuring).
1 (1/2- 1-inch) piece fresh ginger, peeled and cut into ¼-inch rounds
1 small clove garlic
1 ½-2 tablespoons curry powder (or more, to taste)
Red pepper flakes (optional)
1 teaspoon salt

For the shrimp:

1 teaspoon avocado oil
1 ½ pounds medium shrimp, peeled and deveined
¼ teaspoon salt
2 medium carrots (about 1 cup), cut into matchsticks or coarsely shredded
½ red bell pepper, cored, seeded and diced
2 cups shredded cabbage
¾ to 1 pound snow peas or snap peas (30-40 pods)
2 ½ cups prepared coconut curry sauce
½ cup chopped fresh cilantro
Curry powder, to taste
3 cups (packed) spinach, chopped

Directions

Step 1

To make the coconut curry sauce, place all the ingredients for the sauce in a high-speed blender. Blend until smooth. You can also use an immersion blender and a large mason jar or deep bowl. With an immersion blender, work the blender into the thicker pieces of vegetables and nuts until they are smooth and creamy.

Step 2

Heat oil in a large skillet or pot over medium heat. Add shrimp and sprinkle with the salt. Sauté until the shrimp are pink on all sides, about 3 to 5 minutes.

Step 3

Stir in the carrots, bell pepper, cabbage, snow peas, and coconut curry sauce. Bring to a boil, and then reduce the heat to medium-low. Cover and simmer, frequently stirring until the vegetables are tender but still bright, and the sauce has thickened, 5 to 7 minutes. Adjust the seasoning with more curry powder or salt, as needed. Stir in the cilantro.

Step 4

Spread the spinach on a serving tray or divide it among individual bowls. Place the hot vegetable curry mixture on top of the spinach. The spinach should begin to wilt under the heat of the sauce. Serve immediately, while the vegetables are still bright.

Recipe provided by our faculty member Dr Mark Hyman, please visit his website for more delicious recipes.