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Friday, January 20, 2012

Spicy Coconut Shrimp Curry

So a big ice storm hit Western Washington this week so I've had a lot of time to sit around the house and...COOK!  At least that's what I did while the power was on.  I wanted something to warm me from the inside out, so I went for hot and spicy.  The coconut milk gives it a creamy taste too, so its not all heat.  It is the perfect meal for a cold winter day.

2 C Chicken Broth (fat-free, low sodium)
1 lb Peeled, Cleaned Shrimp
1/2 lb Frozen Cauliflower
1/2 lb Frozen Broccoli
2 Stalks Celery (finely sliced)
2 Carrots (finely sliced)
1 Bunch Scallions (diced)
1 Tbl Curry Powder
1/4 Tsp Nutmeg
Cayenne Pepper to taste
3/4 C Lite Coconut Milk
1 Tbl Flour
2 C Cooked Rice
Fresh Cilantro for garnish if you so desire

Put all of the ingredients except the coconut milk, flour, cilantro and rice in a large crock pot.  Turn on high and let cook for 4 hours.  Once that is done, mix the coconut milk and flour together in a separate bowl.  Once that is mixed pour it in with the curry mix.  Allow to sit, uncovered, in the crock pot, on high for at least 30 minutes or until it reaches your desired thickness.  Pour over 1/3-1/2 cup of rice and garnish with fresh cilantro (optional).
Garnish with fresh cilantro for even more deliciousness!
So there you have it!  An incredibly satisfying meal, made while you're off doing something else.  Enjoy and stay warm!


  1. OMG this looks amazing!! Thanks for sharing.

  2. Bought everything, so excited to make it!!! Also, I've been reading and this is great! I love it!

  3. Hello, visiting from the Thurs Fave Things Hop.

    I love Thai curries. I've tried a few recipes but not lately-- this looks so easy. Maybe I can try it this weekend.


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