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Coconut Curry with Mushrooms and Prawns

Soup Blend
Serves 3-4
Prep Time: 15 minutes | Cook Time: 20 minutes

Ingredients

  • 2 tablespoon olive oil
  • 1 small yellow onion, roughly chopped
  • Pinch of sea salt
  • 3 cloves garlic, roughly chopped
  • 1 knob of fresh ginger root, grated
  • 1 red bell pepper
  • 1 medium-sized carrot
  • 2 tablespoon red curry paste
  • 2 teaspoon coconut sugar
  • 1 can full-fat coconut milk
  • 1⁄3 cup water
  • 1 1/2 cups green beans, frozen and defrosted, cut in half
  • 1/2 cup frozen peas, defrosted
  • Large handful kale leaves, destemmed and roughly chopped
  • 1 1/2 cups Guan’s Soup Blend Mushrooms, roughly chopped
  • 1⁄2 pound raw, uncooked shrimp (frozen and defrosted works great too!)
  • Large handful of fresh cilantro, plus more for serving
  • Juice of 1⁄2 lemon
  • Quinoa or brown rice

Instructions

  • In a large sauté pan over medium-high heat, melt the oil and add the onions, garlic and ginger with a big pinch of sea salt. Mix around for a minute, then lower the heat to medium and cook for another minute.
  • Chop the bell peppers (discarding the tops and the seeds) into thin strips and then cut the strips in half. Cut the carrots into thin circles. Add both to the sauté pan along with the curry paste and sugar, and cook for a few minutes. Now bring the heat to high and add in the coconut milk and water. Wait until the curry boils and then bring the heat down to a simmer. Let this cook for about 10 minutes, or until the veggies are tender.
  • Stir in the green beans, peas, kale, shrimp, mushrooms, cilantro and lemon juice. Cook until the shrimp are fully cooked through, about 2-3 minutes depending on the size.
  • Serve over quinoa or rice and top with fresh cilantro. Enjoy!