|1 Can Coconut Cream|
|1 Bag Raw Shrimp|
|1 Cup Shelled Edamame|
|1 Cup Carrot|
|2 Tbsp Curry Powder|
|1 Tbsp Garam Masala|
|1 Yellow Onion|
|1 Garlic Cloves|
|2 Tbsp Coconut Oil|
I’ve cooked just about everything really.
At first I was a little hesitant because my wife doesn’t like shell fish and we rarely eat dishes made with curry. But I decided to give it a shot as Dayle told me this was one of her favorite dishes. And boy was she right! This is a great tasting recipe.
In a skillet cook shrimp until pink and set aside in a bowl (Do Not Overcook).
In the same skillet, cook onion in coconut oil until translucent. Add garlic at last minute ensuring it doesn’t burn.
Add curry and garam masala and cook until fragrant. Add can of coconut cream and let simmer for 5 minutes or until it starts to reduce.
Add carrots and edamame. Add shrimp and take off heat. Add lime juice. Add chili paste if desired. Garnish with cilantro.