Thai Yellow Curry with Shrimp
1 shallot, peeled & chopped
3 garlic cloves, peeled & chopped
1 inch piece of fresh ginger, peeled and chopped
1 teaspoon dried coriander
1 ½ teaspoons ground cumin
1/8 teaspoon nutmeg
¾ teaspoon turmeric powder
¼ teaspoon fennel seed
1/8 teaspoon cayenne
3 tablespoons fish sauce
1 teaspoon lime zest
1 tablespoon palm (coconut) sugar
1 can full fat coconut milk
1 tablespoon tomato paste
1 tablespoon coconut butter (also called coconut cream or coconut manna), optional
2 cups vegetables of your choice (broccoli, zucchini, red pepper, carrots, sweet potato)
1 pound uncooked shrimp, peeled and deveined
1 tablespoon fresh cilantro, minced
Place the shallot, garlic, ginger, coriander, cumin, nutmeg, turmeric, fennel, cayenne and fish sauce in a food processor and pulse until finely chopped and a paste has formed.
Scrape the paste into a sauce pan. Add the lime zest, palm sugar, coconut milk, tomato paste, and coconut butter. Whisk the sauce together and heat over medium-high heat until it has reached a low boil.
Reduce heat to medium-low, and add the vegetables. Cook for 10 minutes or until the vegetables are cooked and slightly softened. Add the shrimp and cook until they turn pink and are firm to the touch. Remove from heat and let sit for 5-7 minutes. The sauce will thicken as it cools.
Add minced cilantro and serve over brown rice.
Recipe adapted slightly from http://www.againstallgrain.com/
1 shallot, peeled & chopped
3 garlic cloves, peeled & chopped
1 inch piece of fresh ginger, peeled and chopped
1 teaspoon dried coriander
1 ½ teaspoons ground cumin
1/8 teaspoon nutmeg
¾ teaspoon turmeric powder
¼ teaspoon fennel seed
1/8 teaspoon cayenne
3 tablespoons fish sauce
1 teaspoon lime zest
1 tablespoon palm (coconut) sugar
1 can full fat coconut milk
1 tablespoon tomato paste
1 tablespoon coconut butter (also called coconut cream or coconut manna), optional
2 cups vegetables of your choice (broccoli, zucchini, red pepper, carrots, sweet potato)
1 pound uncooked shrimp, peeled and deveined
1 tablespoon fresh cilantro, minced
Place the shallot, garlic, ginger, coriander, cumin, nutmeg, turmeric, fennel, cayenne and fish sauce in a food processor and pulse until finely chopped and a paste has formed.
Scrape the paste into a sauce pan. Add the lime zest, palm sugar, coconut milk, tomato paste, and coconut butter. Whisk the sauce together and heat over medium-high heat until it has reached a low boil.
Reduce heat to medium-low, and add the vegetables. Cook for 10 minutes or until the vegetables are cooked and slightly softened. Add the shrimp and cook until they turn pink and are firm to the touch. Remove from heat and let sit for 5-7 minutes. The sauce will thicken as it cools.
Add minced cilantro and serve over brown rice.
Recipe adapted slightly from http://www.againstallgrain.com/
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