Moringa Shrimp 150

Shrimp and Moringa Curry

Shrimp and coconut milk are a classic Asian combination. I’ve added moringa powder to this very mild dish in order to increase the health benefits. If you want to dial up the heat a notch or two, use Serrano or other hot peppers in place of the mild red Anaheim chilies. If desired, serve over brown or jasmine rice.

SERVES 2-4

1⁄4 cup peanut oil
1 tsp. minced garlic
1 inch peeled and thinly sliced gingerroot
1⁄2 cup sliced red onion
2 red Anaheim chilies, seeded and cut into strips
1 can (19 oz.) coconut milk
1 orange or yellow bell pepper, seeded and cut into strips
1 lb. peeled tiger shrimp (devein, if desired)
Sea salt and ground pepper to taste
1 Tbs. moringa powder dissolved in 1 Tbs. warm water

1. Heat the peanut oil in a nonreactive saucepan, such as copper or enamel-coated cast iron, over medium-high heat. Add the garlic, ginger, and onion slices and sauté for 5 minutes.
2. Add the chilies and cook for 2 minutes.
3. Add the coconut milk, reduce heat, and simmer for 5 minutes.
4. Add the bell pepper, shrimp, salt, pepper, and Moring a powder and simmer for 5 minutes.

FoodTrients
Allicin
Carotenoids
Gingerol
Lauric acid
Potassium
Quercetin
Selenium
Zinc

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About Grace O

GRACE O is the creator of FoodTrients®, a unique program for optimizing wellness and longevity. She is the author of two award-winning cookbooks – The Age Gracefully Cookbook and The Age Beautifully Cookbook, which recently won the National award for Innovation from the Gourmand World Cookbook Awards. She is a fusion chef with a mission to deliver delicious recipes built on a foundation of anti-aging science and her 20 years in the healthcare industry. Visit FoodTrients.com to learn more. Email us at info@foodtrients.com
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