Spicy Ginger-Turmeric Shrimp with carrots and potatoes! recipe by @monicamaydesign
A delicious Malaysian-style curry dish without the soy! SOooo yum!
12 fresh shrimp (peeled)
3 cups of organic potatoes (peeled and chopped)
3 cups of organic carrots (chopped)
1 organic onion (chopped)
1/2 can coconut cream
2 Tbsp Coconut Secret Turmeric Ginger Sauce
1 Tbsp Alive Coconut Oil
1/2 liter broth (veggie or chicken)
Wash shrimp, pat dry and marinate in 1 Tbsp Ginger-Turmeric Sauce
Glaze chopped onion in a skillet with the Alive Coconut Oil
Add chopped veggies, cover with 1/2 liter broth and cook for about 10 min or until soft
Pour out most of the broth until only the bottom of the pot is covered. Add 1 Tbsp Ginger-Turmeric Sauce and stir until diluted.
Add shrimp and cook each side for about 2 minutes. Reduce heat and gently stir in the coconut cream.
You can choose to add the broth back in to make a nice soup. Tastes great served over organic basmati rice.
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