One-Pot Thai Coconut Shrimp Curry
with Minced Lemongrass
Cooking time
15 minutes
Servings
2/4
Calories
560 /serving
A big thank you to coconut milk, lemongrass and freshly squeezed lime for taking us where we want to go. That destination is Thailand, with a rich shrimp curry that combines paleo proteins with enough green beans and carrots for a warm weather feast.
We will send you:
- 340g BAP-certified shrimp (high-protein serving)
- 200g Green beans (or string peas)
- 100g Diced carrots
- 1 Lime
- 15ml Fish sauce
- 400ml Organic fair-trade coconut milk (non-GMO)
- 15g Minced lemongrass
- 36g Mild yellow curry paste
Contains: Anchovies • Shrimp
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
38 g
Saturated Fat
32 g
Sodium
2610 mg
Total Carb
28 g
Sugars
10 g
Protein
30 g
Fibre
8 g
Preparation
Mise en place
- Remove the stem ends of the green beans; halve crosswise.
- Halve the lime; juice ½ and quarter the remaining ½.
- Pat the shrimp dry and remove the shells from the tails; season with S&P.
Start the curry
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the carrots and lemongrass. Sauté, 2 to 3 min., until beginning to soften; season with S&P.
- Add the curry paste and fish sauce. Sauté, 1 min., until fragrant.
- Add the coconut milk and 2 tbsp water (double for 4 portions); bring to a boil.
Finish the curry
- Reduce the pot of curry to a simmer and add the green beans. Cook, stirring often, 1 min., until beginning to soften.
- Add the shrimp and cook, partially covered, 2 to 3 min., until the vegetables are crisp-tender and the shrimp* are cooked through.
- Add the lime juice and S&P; stir well.
Plate your dish
- Divide the curry between your plates.
- Garnish with the lime wedges. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
