In the Kitchen: Coconut Curry Shrimp

This is a quick and easy shrimp dish with the sweetness of coconut milk which compliments the spiciness of the curry seasoning. Serve this over rice or spaghetti noodles.

I n g r e d i e n t s

• 2 tbsp curry seasoning 
• 2 tbsp cumin
• 2 tbsp ground coriander
• 2 tsp ground tumeric
• 1/2 tsp crush red pepper flakes
• 1/2 tsp mustard seed
• 1/2 tsp ground ginger
• Makes 1/4 cup
• 1 tsp oil
• 4 scallions
• 3 cloves garlic
• 1 lb shrimp, peeled and deveined
• 3 potatoes
• 2 carrots
• 1 can of chickpeas, drained and rinsed
• 8 oz coconut milk
• 3 tsp fish sauce
• salt to taste

D i r e c t i o n s

s t e p 1
A couple hours prior to cooking, toss the vegetables and shrimp with oil and the curry seasoning. Leave to marinate.

s t e p 2
In a large nonstick skillet, heat oil on medium, add the vegetables and shrimp and cook with cover on for about 5 - 10 minutes. Add coconut milk, fish sauce and mix well. Simmer for about 5 minutes until shrimp is cooked through. Remove from heat, mix in green scallions and serve over rice.

Nutritional Information
Servings: 5
| Calories: 140 cals | Fat: 4.4 g | Protein: 18.5 g | Carb: 4.7 g | Fiber: 0.9 g |