Updated: May 31
Prep time: 20-30 minutes
Cooking time: 30 minutes
Yield: 4 servings
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
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
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.