Coconut Curry Shrimp Bowl
For low carb, omit sugar and pineapple. Replace rice with Shirataki/Konjac rice.
Ingredients
- 2 Tbsp oil
- 1 onion minced
- 1 cup mixed bell peppers red, green, orange, diced
- 1 tsp fresh ginger minced
- 1-2 cloves garlic minced
- 1 tsp curry or more to taste
- 1 cup canned coconut milk
- 1 Tbsp fish sauce
- 1 ½ tsp sugar to taste (optional)
- 1/2 tsp lime zest
- 1 Tbsp lime juice
- 1/4 tsp salt
- 1/8 tsp red pepper flakes
- 3 small Asian eggplants diced
- ½ lb large shrimp peeled
- ½ cup pineapple diced
- ¼ cup fresh basil finely chopped
- ¼ cup fresh cilantro finely chopped
- ¼ cup pistachios coarsely chopped
Instructions
- In a large skillet heat the oil over medium-high heat then add the onion, peppers, ginger, garlic and curry. Sauté until peppers are tender.
- Add in the coconut milk and reduce heat to medium, stirring occasionally for 5 minutes. Add the remaining ingredients (except the pineapple, herbs and nuts), cooking until eggplant and shrimp are done and mixture has thickened, about 3-4 minutes. If you used a light coconut milk, you may need to stir in a mixture of 1 Tbsp cornstarch + 1 Tbsp cold water, to help it thicken.
- To serve, divide into 4, and top with pineapple, herbs and pistachios (serve over a bed of rice if desired).
Notes
To serve recipe in a real coconut, choose unmarked fresh coconuts and shake them to ensure there is liquid inside (the more liquid the fresher they are). In a safe area, use an axe to split the coconut in two - aiming for the center, so you end up with 2 equal sizes pieces. Drain of liquid, gently rinse out (keep coconut meat intact), then fill with coconut shrimp. Place coconut in a smaller bowl on a plate, to stabilize it.
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