✨ 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 🍛
✨ 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)
➡️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!
P:33g C:54g F:19g