Curried Peanut Shrimp
Makes: 4 servings
Carbs per Serving: 19.25 grams
Protein per Serving: 16.75 grams
Fat per Serving: 41.5 grams
? 2 cups vegetable broth
? 2 cups coconut milk
? 4 Tbsp green curry paste
? 1 1/2 cups peeled and deveined shrimp, cooked
? 1 cup chopped broccoli florets
? 4 Tbsp coconut oil
? 2 Tbsp sugar free peanut butter
? 2 Tbsp soy sauce or coconut aminos
? Juice of 1 lime
? 1 large spring onion, chopped
? 2 tsp minced ginger
? 2 tsp crushed roasted garlic
? 2 tsp fish sauce
? 1 tsp turmeric
? 1/2 tsp xanthan gum
? 1 cup sour cream
- Place a skillet over medium flame and heat the coconut oil. Stir in the garlic ,spring onion, and ginger and cook for 2 minutes or until fragrant.
- Stir in the green curry paste and mix well. Add the peanut butter, turmeric, fish sauce, and soy sauce. Stir to combine.
- Stir in the coconut milk and vegetable broth, then add xanthan gum. Mix well until thickened, then stir in the broccoli.
- Add the chopped cilantro and shrimp. Mix well, then divide into individual servings. Top with sour cream, then serve.