About
This rich and creamy keto take on a green curry is simple to make, with your own easy to prepare curry paste.
Perfect served on its own or over a bowl of cauliflower rice.
Ingredients
- 14 ounce coconut milk
- 4 ounce jumbo shrimp by publix
- 3 ounce green beans
- 2 cup spinach
- 1 tablespoon ginger
- 1 ounce green chilli peppers by delicias
- 1 tbsp, chopped shallots
- 1 clove garlic
- 1 tablespoon coconut oil
- 1 teaspoon ground cumin by tone's
- 1 tablespoon lemon grass (citronella), raw
- ¾ cup vegetable stock pot by knorr
- ½ cup cilantro
- ½ lime yields lime juice raw
- ¼ teaspoon salt
- 0.2 teaspoon black pepper
Instructions
- Grate the ginger, peel the garlic and finely slice the lemongrass, chilli and the shallot. Add to the food processor along with the cumin and the juice and zest of half a lime. Season with salt and pepper to taste.
- Pulse the ingredients together until finely chopped, then add ½ tablespoon of coconut oil. Pulse continuously to form a thick paste, scraping the sides of the blender down as you go – this may take 5 minutes of so.
- Heat the remaining coconut oil in a large saucepan over a low/medium heat. Add the curry paste and cook gently for 4-5 minutes until fragrant.
- Add the coconut milk and the stock to the pan and stir to combine. Bring to a boil and simmer for 4-5 minutes.
- Add the green beans and simmer for 2-3 minutes until tender.
- Add the shrimp and spinach and cook for a further 3-4 minutes or until the prawns are piping hot and cooked through and the spinach has wilted.
- Garnish with chopped cilantro to serve.
Nutrition Facts
- Servings: 3
- Calories: 423.8kcal (per serving)
- Fat: 37.5g (per serving)
- Carbs: 13.3g (per serving)
- Protein: 12.8g (per serving)
