This Thai Shrimp Stew recipe from my friend Joyce C. Wallace is sure to warm you up on a cold winter night. Thai cuisine is among the healthiest foods you can eat.
Many of the fresh herbs and spices like turmeric, ginger, and lemongrass possess immune-boosting and disease-fighting properties. Then she adds kale to make it even better for you.
This stew serves as a base for any protein or combination of protein you prefer. Try it with chicken or your favorite piece of fish.
If you love Thai cooking, try this Thai Green Curry Chicken recipe next!
Thai Shrimp and Kale Stew
- 1 medium sweet onion cut into slivers
- 1 1/2 tbsp. coconut oil
- 1 tbsp. Waxing Kara Autumn Honey
- 1 large jalapeno chopped
- 2 cloves Garlic minced
- 1 tsp. freshly-grated turmeric
- 2 tbsp. freshly-grated ginger
- 2 whole tomatoes chopped
- 1 lb Shrimp cleaned and deveined
- 2/3 c coconut milk
- 8 c kale shredded
- 2 c chicken broth low soduim
- 2 tsp. red curry paste
- 1 c prepared quinoa
- lime wedges
Simmer the onion slivers until they are tender and just begin to brown in the coconut oil, add honey
Add the Jalepeno, Ginger, Garlic, Red Curry Paste and Turmeric and cook for 1 minute
Add the chopped tomato and continue to simmer
Add the chicken broth and bring to a heavy simmer then add the shrimp, Continue cooking for 5-10 minutes allowing shrimp to cook and broth to reduce
Add Coconut Milk and Kale and continue cooking until the Kale is Tender
Place cooked Quinoa on center of plate, top with shrimp and kale and add a generous amount of sauce (use a plate with a lip).
Serve with a wedge of Lime
Recipe by Joyce C Wallace, RN, Certified Health Coach. Joyce is a health advocate, avid gardener and passionate cook. She recently published a book, Navigating the Food Jungle filled with delightful recipes that are also good for you.