Thai Shrimp Stew with Kale

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This Thai Shrimp Stew recipe 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.

Thai Shrimp Stew

How to make Thai Shrimp Stew with Kale

  • Simmer the onion slivers until they are tender and just begin to brown in the coconut oil, add honey
  • Add the Jalapeno, Ginger, Garlic, Red Curry Paste and Turmeric and cook for 1 minute
  • The chopped tomato is next. Continue to simmer.
  • Pour in 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
  • To serve, place cooked Quinoa on the center of the 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

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 decide to try this fantastic recipe, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!

If you love Thai cooking, try this Thai Green Curry Chicken recipe next!

Thai Shrimp Stew

Thai Shrimp and Kale Stew

Course: Main Course
Cuisine: Thai
Keyword: thai shrimp and kale stew, Thai stew
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 4
Calories: 501kcal
This Thai Shrimp Stew recipe is sure to warm you up on a cold winter night. Thai cuisine is among the healthiest foods you can eat.

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Ingredients

  • 1 medium sweet onion cut into slivers
  • 1 1/2 tbsp. coconut oil
  • 1 tbsp. Waxing Kara 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

Instructions

  • 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

Nutrition

Calories: 501kcal | Carbohydrates: 48g | Protein: 37g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 285mg | Sodium: 1374mg | Potassium: 1372mg | Fiber: 4g | Sugar: 5g | Vitamin A: 14285IU | Vitamin C: 183.9mg | Calcium: 412mg | Iron: 8.6mg
Joyce-C-Wallace

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.

About the Author

kara

Kara waxes about the bees, creates and tests recipes with her friend Joyce, and does her best to share what she’s learned and continues to learn about the bees, honey, ingredients we use and more.

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