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Shrimp Curry

Ingredients

• 1/3 cup coconut oil or ghee, or 1/3 cup avocado oil
• 1 small white onion, sliced
• 1 small fennel bulb, sliced
• 3 tablespoons red curry paste
• 1 (2-in) piece fresh ginger root, minced
• 3/4 teaspoon finely ground sea salt
• 1 (13 1/2-oz) can lite coconut milk
• 1 pound medium shrimp, peeled, deveined, and tails removed
• 2 cups riced cauliflower
• 1/2 cup fresh cilantro leaves and stems, for serving

Directions

1. Heat the oil in a saucepan over medium heat.
2. Add the onion, fennel, curry paste, ginger, and salt.
3. Saute for 10 minutes.
4. Transfer the sauteed onion mixture to a blender or food processor.
5. Add the coconut milk and blend until smooth.
6. Return the mixture to the saucepan and add the shrimp and riced cauliflower.
7. Cover and bring to a light boil over medium-high heat.
8. Once lightly boiling, reduce the heat to medium-low and simmer for 20 minutes.
9. Divide the curry among 4 bowls.
10. Top with the cilantro and serve.

Attribution