Fructose Free Coconut Shrimp Curry
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Learn more →Ingredients
4 servings
For the curry
- 1 ½ lb large shrimp (21–25 count), peeled and deveined
- 2 tbsp garlic-infused oil
- 1 tbsp fresh ginger, finely grated
- 1 stalk lemongrass, outer layers removed, tender inner stalk finely minced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp red pepper flakes
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup chicken broth
- 1 tbsp fish sauce
- 1 tbsp fresh lime juice
- 1 medium red bell pepper, thinly sliced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 4 scallions, green tops only, thinly sliced
- salt and pepper, to taste
For serving
- 3 cups cooked jasmine rice, for serving
- ¼ cup fresh cilantro leaves, roughly torn (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Pat the shrimp dry with paper towels and season lightly with salt and pepper. Set aside.
- 2
Heat the garlic-infused oil in a large skillet or wok over medium heat until shimmering. Add the ginger and lemongrass and cook, stirring constantly, until fragrant and just beginning to soften, about 1–2 minutes.
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