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✨ RECIPE SPOTLIGHT ✨

  • 15km 15km
  • January 11, 2022
  • 6:09 pm
  • No Comments

✨ RECIPE SPOTLIGHT ✨
This recipe hit the meal plan this week and was a huge hit! Give it a try and let us know your thoughts!

Don’t like shrimp? Try it with chicken!

Malai Shrimp Curry 🍛

INGREDIENTS

✨ 2/3 cup Jasmine Rice (dry, uncooked)
✨ 3/4 Tomato (roughly chopped)
✨ 1/3 Green Chili Pepper (roughly chopped)
✨ 1/3 Yellow Onion (small, roughly chopped)
✨ 1 1/4 tsps Avocado Oil
✨ 1/3 tsp Ginger (minced)
✨ 3/4 Garlic (cloves, minced)
✨ 3/4 tsp Garam Masala
✨ 1/3 tsp Coriander (ground)
✨ 1/4 tsp Cumin
✨ 2/3 cup Canned Coconut Milk
✨ 1/3 tsp Sea Salt
✨9 2/3 ozs Shrimp (raw, deveined, peeled, and tails removed)
✨ 1 2/3 tbsps Cilantro (chopped)

DIRECTIONS

➡️Cook the rice according to package instructions and set aside.

➡️In a food processor, add the tomatoes, chili pepper, and onion and process until finely ground into a paste.

➡️Heat a large skillet over medium heat and add the oil. Once hot, pour in the tomato paste mixture and cook for about one to two minutes, stirring often.

➡️Add the ginger, garlic, garam masala, coriander, and cumin and cook for another one to two minutes, until fragrant.

➡️Pour in the coconut milk and add the salt and bring to a low boil. Reduce the heat to medium-low and simmer for three to five minutes. Add the shrimp and cook, stirring often until cooked through, about three to four minutes.

➡️Divide the rice into bowls and add the shrimp mixture on top. Garnish with cilantro. Serve and enjoy!

Cal: 509
P:33g C:54g F:19g

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Hannah Dawson is a certified personal trainer, nutrition and mindset coach. She is also a writer, author, bodybuilding competitor. Hannah’s passion is helping women change their stories and build healthy relationships with themselves and their bodies.

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