Dr. David Ludwig was one of the best sources of inspiration for my book, Eat Fat, Get Thin. He will be a physician and scientist who\’s doing research and publishing his creates the world\’s leading medical journals. ? His book, Always Hungry, features a radical new method to think about weightloss and it\’s also containing deliciously satisfying recipes which you will love – that fit this description coconut curry shrimp. Enjoy! Go here for PDF version.?
INGREDIENTS
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Ingredients or even the Coconut Curry Sauce:
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3?4 cup raw cashews
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3?4 cup hot filtered water
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11?4 cups canned full-fat coconut milk (about three-quarters associated with a 14-ounce can, well combined before measuring)
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1 (1?2- to 1-inch) piece fresh ginger, peeled and cut into 1?4-inch rounds
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1 small clove garlic
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11?2 to 2 tablespoons curry powder, plus, to taste
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Red pepper flakes (optional)
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1 teaspoon salt
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For the Coconut Curry Shrimp:
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1 teaspoon avocado oil
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11?2 pounds medium shrimp, peeled and deveined
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1?4 teaspoon salt
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2 medium carrots, cut into matchsticks or coarsely shredded (about 1 cup)
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1?2 red bell pepper, cored, seeded and diced
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2 cups shredded cabbage
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3?4 1 pound snow peas or snap peas (Thirty to forty pods)
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21?2 cups prepared Coconut Curry Sauce
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1?2 cup chopped fresh cilantro
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Curry powder, to taste
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3 cups (packed) spinach, chopped
Step 1
Make the coconut curry sauce. Place the whole set of ingredients in a high-speed blender and blend until smooth. It\’s also possible to use an immersion blender and a large Mason jar or deep bowl. When you use an immersion blender, work the blender to the thicker fecal material vegetables and nuts until they can be smooth and creamy.
Step 2
Heat the oil in a large skillet or pot over medium heat. Add the shrimp and sprinkle with all the salt. Saut prior to shrimp are pink on the sides, 3 to 5 minutes.
Step 3
Stir with the carrots, bell pepper, cabbage, snow peas, and Coconut Curry Sauce. Give to a boil, then reduce the heat to medium-low, cover, and simmer, stirring frequently, so that the vegetables are tender yet still bright, together with the sauce is thickened, Five to seven minutes. Stir from the cilantro. Adjust the seasoning with more curry powder or salt, when required.
Step 4
Spread the spinach using a serving tray or divide it among individual bowls. Set the hot vegetable curry mixture into the spinach. The spinach has to start to wilt with the heat of your sauce. Serve immediately, as you move the vegetables continues to bright.
Nutritional analysis per serving
Calories: 421 ? Protein: 30 g ? Carbohydrate: 21 g ? Dietary Fiber: 4 g ? Total Fat: 25 g
