Thai Shrimp Stew
Print Recipe

Thai Shrimp and Kale Stew

Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Main Course
Servings: 4
Calories: 501kcal

Ingredients

  • 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

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