CHICKEN & SHRIMP RED CURRY

INGREDIENTS
5 tablespoons curry paste

1 tablespoon coconut oil, melted

1 big chicken breast, skinless, boneless and cut into thin strips

4 tablespoons coconut aminos

2 cups chicken stock

Juice of 1 lime

1 and ½ cups coconut milk

1 pound shrimp, peeled and deveined

½ cup coconut cream

A small broccoli head, florets separated

5 Chinese broccoli leaves, chopped

1 zucchini, chopped

1 carrot, chopped

1 cucumber, chopped

1 tablespoon cilantro, chopped for serving

DIRECTIONS

Heat up a large saucepan with oil over medium heat, add curry paste. Mix and heat up for 1 minute. Add the chicken and cook for 1 minute more. Add stock and lime juice, again cook for 2 minutes.  Add coconut cream, aminos and coconut milk, stir and cook for 10 minutes. Add broccoli leaves, broccoli florets and carrots, stir and cook for 3 minutes. Add shrimp and zucchini, and cook well. Ladle into bowls, top with cilantro and cucumber and serve.

NUTRITIONAL VALUE

Fat:  50 g

Carbs:  30 g

Protein:  36 g

Total Calories: 120 Calories