Red Meat Allergy Friendly Sweet Potato Coconut Shrimp Curry
Total time40 min
Prep time15 min
Cook time25 min
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Learn more →Ingredients
4 servings
For the curry
- 1.5 lb large shrimp, peeled and deveined
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 1.5 tsp ground turmeric
- ½ tsp ceylon cinnamon
- ¼ tsp ground ginger
- 1 medium sweet potato (about 10 oz), peeled and cut into ¾-inch cubes
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup bone broth (homemade or additive-free)
- 1 tbsp coconut aminos
- 1 tsp apple cider vinegar
- 1 tsp salt, plus more to taste
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 2 scallions, thinly sliced (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Pat the shrimp dry with paper towels and season lightly with salt. Set aside.
- 2
Heat the coconut oil in a large deep skillet or wide saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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