At the market, I noticed some lovely wild shrimp ... and that's how this recipe started! Needing inspiration for a shrimp recipe I browsed my fridge and noticed cauliflower, a nice bunch of kale, and some cilantro. All great ingredients for a curry!
What you need:
1 lb of uncooked medium sized shrimp (wild, or raised "responsibly" if possible), shelled and deveined
1 can of unsweetened coconut milk
1 cup vegetable or chicken broth
1 onion, sliced
1/2 head of cauliflower
1 bunch kale (leaves ripped off ribs)
1-2 tablespoon coconut oil
2 cloves garlic, minced
1 inch ginger (finely shredded)
1 tablespoon ground cumin
2 keffir lime leaves
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper (or 1-2 chopped fresh Thai chilies, or 1/2 tsp thai red pepper powder)
1/2 - 1 teaspoon curry powder
3 tablespoons chopped cilantro
Lime or lemon
sea salt to taste
What to do:
Heat coconut oil in a medium sized saucepan on medium-low heat until onions are soft and starting to become translucent. Add garlic and ginger, lower heat to medium-low. Cook until vegetables are softened.
Add spices to soften onions, garlic, and ginger. Slowly cook until fragrant. Add coconut milk and broth, bring to a boil and add cauliflower. Let the curry boil for about a minute and lower heat to medium-low. Add shrimp and cook until pink. Add kale as the shrimp are almost done, and cook until the shrimp are fully cooked and the kale has begun to welt. remove keffir leaves. Salt to taste. Spoon in bowls and sprinkle chopped cilantro on top. Serve with sliced lime or lemon wedges.