WOW Recipe: Thai Yellow Curry with Shrimp, Cauliflower and Chickpeas

Updated: May 31



Prep time: 20-30 minutes

Cooking time: 30 minutes

Yield: 4 servings


Ingredients:


Thai Yellow Curry Sauce:

1 tablespoon coconut oil

2 tablespoons dried turmeric, ground

3 tablespoons dried coriander, ground

2 tablespoons dried cumin, ground

2-3 teaspoons dried ginger, ground

1 teaspoon black pepper

2-3 teaspoons chili flakes (omit completely if you do not want curry to be spicy.)

1 pinch cloves, ground

1 cup light coconut milk


Other Ingredients:

1 tablespoon organic extra-virgin coconut oil

1 yellow onion, halved and thinly sliced

1 fennel bulb, trimmed, halved, and thinly sliced

½ head organic cauliflower, cut into florets

2-4 tablespoons coconut aminos

1 can (15 to 16 ounces) chickpeas, drained

1 pound medium-sized shrimp, peeled and deveined


Directions:


To make the Thai yellow curry sauce, heat a saucepan with coconut oil on a medium-high flame. When the oil is hot, add the dried spices. Cook for 1 minute and then reduce flame to a low heat to toast the spices for about 4 minutes or until fragrant. Then add coconut milk, stir and simmer until hot. This is your sauce for your shrimp, cauliflower and chickpea stir-fry.

In a large sauté pan, heat coconut oil over medium-high heat. Add the sliced onion and fennel. Sauté until tender for about 6 minutes. Add cauliflower, coconut aminos and salt, to taste. Continue to cook, stirring, for about 2 minutes. Add the chickpeas and continue to cook until the cauliflower is tender, about 7-10 minutes. Stir in the shrimp and cook for 5 minutes or until shrimp is pink. Taste and adjust the seasonings with more salt, if needed.


Add the shrimp, cauliflower and chickpea stir-fry to a bowl and drizzle with Thai yellow curry sauce. Serve immediately. You can also serve this over brown rice or cauliflower rice.


Download the printable PDF here.

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