Coconut Curry Shrimp Bowl

There aren’t many things more comforting that a warm bowl of curried, well, anything. Actually, I love pretty much anything that can fit into a bowl and be eaten with chopsticks (a utensil obsession for me). So this is the perfect late fall dish that is quick, painless, but incredibly satisfying.

Ingredients

• 1# green beans, de-stemmed
• 2 tbsp Kosher salt
• 2 tbsp coconut oil, unrefined
• 1 medium yellow onion, medium dice (approx 1/4″ thick)
• 1 can coconut milk
• 1 tbsp coconut aminos
• 1 tsp fish sauce
• 1 tbsp curry powder
• 1/2 tbsp tumeric powder
• 2# wild caught shrimp, thawed and peeled
• 2 tbsp finely chopped cilantro
• S & P to taste

Method

1. Fill a small pot large enough to fit all the green beans with water and kosher salt and bring to a boil.
2. Meanwhile, fill a medium-sized bowl with ice and fill with water. Set aside.
3. Once water is boiling, drop the green beans in, cover, and let cook 1-2 min depending on size. This time of year they are likely thicker, as mine were, so 2 min is pretty good.
4. When 2 min is up, shock them in the ice water bath. When they have completely cooled, remove to a plate, bowl, or small sheet tray lined with paper towels to dry. When they are dry, slice them in half and set aside.
5. Next, heat coconut oil on medium in a wok or large sauteuse pan. Saute the onions until translucent, about 5 min, seasoning with S&P as they cook.
6. Add the curry and tumeric powder and saute until they begin to roast. When you smell the spices they are done.
7. Add the coconut milk, aminos, and fish sauce and simmer on medium until the onions are cooked through, approximately 10 min.
8. Add the shrimp and green beans and cook until the shrimp are completely cooked through. Be careful not to overcook the shrimp as they become very tough- it should only take 3-4 min.
9. Add the cilantro, adjust the seasoning to your tastes, and serve!