Easy Yellow Curry with Shrimp

This yellow curry sauce is gluten-free, dairy-free, and super quick to prepare! The turmeric and ginger have powerful anti-inflammatory properties, while the garlic and vegetables pack an antioxidant punch. Plus, this dish is super versatile: feel free to toss in whatever veggies you have in the fridge, or substitute the shrimp for grilled chicken, baked salmon, or crispy tofu.

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients

• 2 c rice (cooked to package directions)

• 1 lb shrimp, pre-cooked & deveined with tails removed, thawed (*see notes)

• 1/2 tbs avocado oil

• 2 medium potatoes, peeled & diced

• 2 medium carrots, peeled & diced

• 1 medium onion, diced

• 4 cloves garlic, pressed or minced

• 1-2 inch piece of ginger root, peeled & minced

• 1 jalapeno pepper, de-seeded & minced

• 1 bell pepper, diced

• 1 small crown broccoli, cut into florets

• 1 (14 oz) can full fat coconut milk

• 1 (14 oz) can diced tomatoes

• 3 tbs yellow curry powder

• 1 tbs dried Italian herbs

• 2 tsp paprika

• 2 tsp ground coriander

• 1/2 tsp red pepper flakes (to taste)

• 1 tbs tamari (or soy sauce if not gluten-free)

• 1 tbs fish sauce

• Salt & pepper to taste

• 1/2 c fresh cilantro, chopped, for garnish

Directions

• Cook rice according to package directions.

• In a large non-stick pan, heat oil over medium heat.

• Add potatoes, carrots, and 1/3 c water. Cover and cook for about 10 minutes, until slightly softened.

• Add onion, cover and cook until slightly translucent. Add garlic, ginger, and jalapeño, and cook for a few minutes longer.

• Add the herbs/spices, coconut milk, and canned tomatoes. Cover and cook for a few minutes, until sauce is bubbling.

• Add bell pepper, broccoli, and pre-cooked shrimp. Reduce heat to low and simmer for about 10 minutes, or until vegetables are cooked to desired firmness.

• Before serving, add tamari/soy sauce, fish sauce, salt, and pepper.

• Serve with rice and cilantro garnish.

Notes

• I purchased pre-cooked shrimp (peeled, deveined, with tails removed) so that I could just toss it in the sauce without having to cook it separately. If purchased frozen, make sure you thaw the shrimp beforehand. Alternatively, you can purchase raw shrimp and sautée it separately.

• The vegetables can easily be substituted according to your preference or whatever you have on hand. Some other tasty options include: eggplant, yellow squash, zucchini, asparagus, spinach, kale, snap peas, etc.

• The protein can easily be substituted in this dish as well. Grilled chicken breast, baked salmon, or crispy tofu are delicious alternatives.