AIP Sweet Potato Golden Curry
Sweet Potato and Shrimp Golden Curry
2 Tablespoons Coconut Oil or Olive Oil
4 cloves Garlic, grated or minced
½ bunch Cilantro, stems minced, leaves rough chopped reserved for garnish
1 Medium Shallot, minced
2 Tbsp Golden Spice Blend
1 cup Full Fat Coconut Milk
1 T Fish Sauce
1 Large Lemon, juiced
1 lb Large Shrimp, Peeled and Deveined
1 Large Sweet Potato, cooked and peeled, cut into bite-size pieces
½ head Cauliflower Florets, steamed or oven roasted
In wok, or large skillet, over medium heat melt Coconut Oil, add Garlic, Shallot and Cilantro stems, stirring frequently until starting to turn golden. Add Turmeric, Ginger, Cinnamon and Cloves; cook 1-2 minutes until very fragrant.
Stir in Coconut Milk, Fish Sauce and Lemon Juice. Bring to a simmer for about 5 mins or until slightly reduced.
Add Shrimp and simmer 2-3 minutes until shrimp are just cooked through. Add Sweet Potato and Cauliflower; gently stir to coat.
Garnish with Cilantro Leaves and Lime juice to taste.
** Cooked and cubed Pumpkin or Butternut Squash would also work well in place of Sweet Potato