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Thai Peanut Shrimp Curry

This makes 2 servings of Thai Peanut Shrimp Curry. Each serving comes out to be 465.5 Calories, 32.8g Fats, 13.19g Net Carbs, and 26.66g Protein.
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Ingredients
  

  • 2 tablespoons green curry paste
  • 1 cup vegetable stock
  • 1 cup unsweetened coconut milk from a carton
  • 6 ounces pre-cooked shrimp
  • 5 ounces broccoli florets
  • 3 tablespoons chopped cilantro
  • 2 tablespoons coconut oil
  • 1 tablespoon peanut butter
  • 1 tablespoon soy sauce or coconut aminos
  • Juice of ½ lime
  • 1 medium green onion
  • 1 teaspoon crushed roasted garlic
  • 1 teaspoon minced ginger
  • 1 teaspoon fish sauce
  • ½ teaspoon turmeric
  • ¼ teaspoon xanthan gum
  • ½ cup sour cream

Instructions
 

  • Add 2 tbsp. coconut oil to a pan over medium heat. Once hot, add ginger, garlic, and chopped spring onion.
  • Allow for the ingredients to cook, then add 1 tbsp. green curry paste, turmeric, soy sauce, fish sauce, and peanut butter.
  • Stir together well, then add vegetable broth and coconut milk.
  • Add 1/4 tsp. xanthan gum and mix together well.
  • Once curry thickens slightly, add broccoli and stir in well. Chop cilantro and add to the pan.
  • Last, add shrimp and mix everything together. Let cook for a few minutes, then serve with a dollop of sour cream over the top!