Coconut Curry with Tiger Shrimp

Want to introduce some superfoods into your life? Make this curry! Turmeric and cinnamon have many nutritional components that help regulate cholesterol, boost anti-inflammatory response and lower heart disease. Coconut milk is high in fibre and vitamins which are essential for a healthy diet. Although coconut milk is high in fat, when digested it’s converted into a compound with antiviral and antibacterial properties. Meaning, you may be less prone to infection and illness. This recipe is safe for diabetic, gluten-free, lactose-free and pescatarian friends. 

2 cloves garlic, minced
1 1/2 cups string green beans, trimmed
1 orange pepper, sliced
1 green pepper, sliced
1 cup broccoli, small flourettes
1 cup chickpeas, rinsed
1 cup carrot, shredded
1 can (400ml) coconut milk
1/2 cup chicken stock
1 tsp curry powder
1 tsp cumin
1 tsp turmeric
1 tsp cinnamon
2 tsp salt
9 large tiger shrimp, peeled and deveined
olive oil

– heat a rondeau pan on medium high heat, add olive oil
– add add the beans, peppers, broccoli, carrot and garlic, cook for 7 mins or until garlic gets slightly brown
– add chickpeas, coconut milk, stock and spices, simmer uncovered for 8 mins
– add shrimp, simmer for 3 mins
– cover, simmer for 5 mins (until shrimp are cooked and sauce is slightly thick)
– serve over rice or with naan bread

Yield: 3 portions 


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