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.


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.

Lauric acid


About Grace O

Grace O has been cooking and baking professionally and recreationally all of her adult life. As a child in Southeast Asia, she learned the culinary arts by her mother’s side in her family’s cooking school. She became so well versed in hospitality and the culinary arts, she eventually took over the cooking school and opened three restaurants. She is widely credited with popularizing shrimp on sugar-cane skewers and being one of the first culinarians to make tapas a global trend. She has cooked for ruling families and royalty. Grace O’s move to America precipitated a career in healthcare, inspired by her father, who was a physician. Twenty years and much hard work later, she operates skilled nursing facilities in California. Grace O strives to create flavorful food using the finest ingredients that ultimately lead to good health. Her recipes, although low in saturated fat, salt, and sugar, are high in flavor. Grace employs spices from all over the world to enliven her dishes, creating food that is different and delicious. She believes that food can be just as effective at fighting aging as the most expensive skin creams. And since she’s over 50 herself, she’s living proof of that.
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