Green Curry Shrimp (Recipe by 100 Days of Real Food)


1 tablespoon
coconut oil (or olive oil)
1⁄2 cup
diced onion
1 pound
shrimp (peeled and patted dry)
1 cup
coconut milk (low fat is not recommended)
4 teaspoons
fish sauce (optional)
1⁄4 cup
green onion (diced)
2 tablespoons
chopped fresh basil
brown rice and steamed snow or sugar snap or peas (optional accompaniments)(omit grain or peas for low carb version)


In a medium sized sauté pan over medium heat melt the coconut oil. Add the diced onion and cook while stirring for 1 – 2 mins. Add the shrimp to the pan and sauté for several minutes, stirring occasionally, until they are pink, curled up and cooked all the way through. Turn the heat down to low and pour in the coconut milk along with the green curry paste.

Mash up the green curry paste with the back of the cooking spoon so it will be absorbed into the milk. Pour in the fish sauce, if using. Once the coconut milk has slightly thickened and the paste is bound with the sauce, turn off the heat. Sprinkle the green onions and basil over the top of the green curry shrimp and serve with whole grain rice and a vegetable.  (Recipe♦459)

Dietary Preferences: