Coconut Curry Shrimp with Carrot Rice
- Time
- 40 min
- Serves
- 4
- Style
- Classic
Ingredients
- 1 cupbasmati rice
- 4 mediumcarrots
- 1 (13.5 fl oz) cancoconut milk
- 2 clovesgarlic
- 2 (1 inch) piecesginger root
- 1 small bunchgreen onions (scallions)
- 1lime
- 1 ½ lbraw peeled shrimp, fresh or frozen
- cayenne pepper
- curry powder
- salt
- virgin coconut oil
Cookware
- can opener
- chef's knife
- colander
- cutting board
- grater
- measuring cups
- measuring spoons
- mixing bowls
- small saucepan
- stainless steel skillet
- stirring spoon
- vegetable peeler
Per serving
- Calories
- 595
- Protein
- 30g
- Carbs
- 56g
- Fat
- 29g
- Fiber
- 5g
- Sodium
- 1026mg
Method
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