Thai coconut curried shrimp

Mmmm you guys this meal is so delicious! It did not take long to make either. The most difficult part is peeling the shrimp and even that isn’t bad!

I like to buy fresh shrimp or USA farmed. From the research I’ve done you should avoid eating any imported farmed shrimp. I won’t eat shrimp too often – but once a month or so is fine. This dish could also be made with chicken and I will likely test that recipe out soon!

Ingredients:

1 lb fresh shrimp, peeled (avoid imported farmed shrimp; choose USA farmed or fresh gulf)
4 sweet potatoes, peeled and chopped into cubes
1 white onion, chopped
1 bunch green onion, chopped
1.5 cans organic coconut milk
1 cup water
2 handfuls organic fresh spinach
1/2 cup chopped raw cashews
Handful chopped cilantro
3-4 tbsp curry paste
1 tsp garlic powder
Dash of salt
Dash of cayenne pepper
Splash of fish sauce
Jasmine rice – for serving

Method:
1️⃣Prep your potatoes by preheating oven to 425 and cook them on a baking sheet with some coconut oil, salt and pepper. Cook for 30 minutes, tossing once.
2️⃣For the curry: Heat some coconut oil in a large pot over medium high heat. Add your onion and green onion and stir until fragrant. Next add the curry paste and stir until combined. Now add the water and coconut milk and bring to simmer.
3️⃣When the potatoes are almost done roasting in the oven, add your shrimp and spinach to the pot and bring to a boil. Reduce to medium low and let cook for just a few minutes until shrimp appear pink (they don’t take long and you don’t want to overcook!)
4️⃣Add the splash of fish sauce, garlic powder, cayenne pepper.
5️⃣Lastly, stir in the cashews and cilantro and sweet potatoes. Cook for an additional 5 minutes on low.
6️⃣Serve with jasmine rice.

Serves about 8!