Nutritional Wisdom with Carly Pollack

Creamy Shrimp and Tomato Curry

Paleo Pot
Creamy Shrimp and Tomato Curry Creamy Shrimp and Tomato Curry

1 lb uncooked shrimp (wild-caught), thawed
4 cups tomato, diced
1 can coconut milk
2-3 tbsp Thai red curry paste
1/2 head cauliflower, cut into florets
1/2 large onion, diced
1 large yellow or orange bell pepper, sliced
1 cup green onions, chopped
2 cups carrot, diced
1 cup celery, diced
4 cups kale, stems removed, leaves chopped
1 tsp cayenne pepper

Add tomatoes and coconut milk into slow cooker. Stir in curry paste and spices. Add veggies and make sure they are submerged in curry. Do NOT add shrimp to your slow cooker, that is for later! Cook on high for 3 hours or low for 6+ hours. Add kale 1 hour before serving. Add your shrimp to your curry pot 5-10 minutes before serving. Shrimp, even uncooked and frozen shrimp, do not take long to cook. Check on your shrimp after 5 minutes, they shouldn’t take more than 10 minutes in a warm pot.

3-4 Servings

Recipe Credit