Shrimp Curry

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Shrimp Curry

5 from 1 vote
Servings 4 servings


1 pound Broccoli Floret

    20 to 30 medium size Shrimp (peeled, deveined and cut in half lengthwise)

      2 tablespoons Coconut Oil

        1 cup Onion, small dice

          ½ cup blanched Cashews

            1 tablespoon Curry Powder

              1 ½ cup Chicken Stock

                1 cup Coconut Milk

                  1 teaspoon Chili Sauce

                    Spicy Curry Salt

                      1 or 2 tablespoons of Corn Starch, diluted in water


                        • In boiling water poach the broccoli for 3 minutes and then shock them with ice water.  
                        • In a Wok or a deep Sauté Pan heat the oil and when hot add the onion and sauté until light golden brown.
                        • Add the shrimp, broccoli, cashews, curry powder, chicken stock, coconut milk and broccoli. 
                        • If the consistency is too liquid, be sure to add a touch of cornstarch diluted in water. 
                        • Adjust seasoning TO YOUR LIKING with salt and chili sauce.


                        • Serve with Jasmine Rice