Gluten Free, Soy Free, Dairy Free, Egg Free
Serves 4 - 5
1 T olive oil
1 onion, chopped
1 inch of ginger root, grated
2 garlic cloves, crushed
1/2 tsp freshly ground black pepper
1/4 tsp crushed red pepper flakes or cayenne pepper
2 tsp red curry paste (dissolved in 1/4 cup boiling water) - more or less depending on spice preference
1 16 oz can of coconut milk
2 sweet potatoes, peeled and chopped
1 regular potato, chopped (peel if desired)
2 medium carrots, chopped
6 to 8 oz. shrimp, pre-cooked
1/4 cup dried coconut, shredded or chipped
fresh lime for juice (optional)
1. In a large skillet, saute onion in olive oil till translucent, add ginger, garlic, black and red pepper and cook for 2-3 minutes.
2. Add curry paste, coconut milk and potatoes. Bring to boil, then simmer for 20 minutes, till potatoes are soft. Then add carrots, simmer for about 10 more minutes (so carrots are still a bit crunchy). Add shrimp and simmer till warm. Add coconut and stir.
3. Serve over fresh greens. Sprinkle with lime juice if desired.