I love curry, but I rarely order it at restaurants because it’s too spicy and bothers my stomach. So I decided to come up with my own curry recipe that has all the flavors I like without the heat. This recipe is perfect for people who follow the Mediterranean Food Pyramid like me, and it’s gluten free. Most of all, it’s simple and fast.
1 pound of Shrimp
Fresh basil sprigs
1/2 small onion
1 small carrot cut
4 to 5 sliced mushrooms
3/4 cup of asparagus chopped
1/2 of a sliced red bell pepper
1/2 of a sliced green bell pepper
4 to 5 cloves of garlic
1 tablespoon of fresh ginger roughly chopped
Fresh ground pepper
Liquid Amino or gluten-free soy sauce
Curry powder to taste
1 1/2 to 2 cups of coconut milk (I used the canned milk for a richer taste)
The juice of half a lime
1/2 cup of chicken broth (I used my own Homemade Chicken Bone Broth.)
Toppings: cilantro and green onion
In a non-stick pan with a little of olive oil, sautee garlic, bell peppers, onions, mushrooms, asparagus, and carrots. Season with sea salt and black pepper. Once the vegetables have softened, add coconut milk, broth and blend the liquid together with the vegetables. Now begin adding curry powder, start with a little so that you don’t make the dish too spicy. Stir in the lime juice, Liquid Amino, chopped ginger, garlic salt, parsley, and cumin.
Start preparing the rice noodles according to the instructions on the package. After the curry sauce has cooked for a five to seven minutes, taste and add more curry or other seasonings if needed. Now add the raw shrimp and turn the heat on medium high while it cooks. Once the shrimp is done add fresh basil to the dish.
Now scoop all the goodness into a bowl on top of the noodles. Add limes wedges, green onion, and cilantro on top.