Red Curry Coconut Shrimp
w/ Brown Basmati Rice and Summer Vegetables, Spiced Cashews
Thankfully, gone are the days when we were told that coconut milk or coconut oil are unhealthy fats…now we know better and can enjoy this most delicious, Thai-inspired curry. The heat quotient is pretty low, but the flavors are intense and yummy! We garnish with lots of crunchy spring veggies and pair with a nutty, whole grain brown basmati rice. Spiced cashews as a garnish are clearly a chef'ly touch!
Ingredients: Brown Basmati Rice, Shrimp, Coconut Milk, Cashews, Onions, Asparagus, Sugar Peas, White Wine, Bell Pepper, Red Curry Paste, Coconut Oil, Garlic Clove, Cinnamon, Turmeric, Coriander or Cilantro, Coriander Seed, Ginger Root, Cloves, Cayenne Pepper, Sea Salt, Thai Basil. Contains: Crustacean Shellfish, Tree Nuts, Wheat.
- Plays a role in immunity.
- Reduces the risk of certain cancers.
- Helps the thyroid to function properly.
- Aids in immunity.
- Important in energy production and reducing fatigue.
- Aids in nerve function.
- When paired with folic acid, reduces homocysteine levels which reduces risk of heart disease.
Servings per ContainerCalories 470 Serving size 1 meal 340g
|Includes 0g Added Sugars||0%|
Recipe by Chef Katy Sparks
About This Chef
Katy Sparks is the owner and principal of Katy Sparks Culinary Consulting, an award-winning chef (formerly of Quilty’s in Soho), and co-author with Andrea Strong of Sparks in the Kitchen,(Knopf, 2006), her first cookbook.
Katy grew up in Vermont’s Champlain Valley where her family raised grass-fed beef and free roaming chickens. As an amateur naturalist, she learned to forage for wild, edible things at her father’s knee and is devoted to all things local and delicious...Read more