This curry is delicious over white or black rice. I use monk fruit sweetener to reduce the impact cane or beet sugar can have on your blood glucose levels. Monk fruit also has NO CALORIES, and it’s completely natural. You can use coconut sugar instead, but like cane sugar, it will impact your blood sugar and is caloric.
Benefits: Pineapple contains bromelain, an enzyme that aids digestion by breaking down proteins. Coconut milk contains some medium-chain triglycerides (MCTs) which are broken down more easily by the body, as well as the anti-inflammatory, antimicrobial, antibacterial, and antiviral lauric acid.
3 Tbs. coconut oil, divided
1 Tbs. butter
2 tsp. curry powder
1 can (13.5 oz.) light coconut milk, well shaken
2 Tbs. monk fruit sweetener (or coconut sugar)
2 Tbs. fresh lime juice
1 tsp. lime zest
1 Tbs. soy sauce or tamari
1¼ lbs. medium-size shrimp, peeled and deveined
1½ cups chopped white onion
1¼ cups chopped red bell pepper
2 cups of pineapple chunks
½ cup chopped fresh cilantro leaves, divided
4 cups cooked white or black rice
3 Tbs. thinly sliced scallions
1 Tbs. chopped fresh mint leaves (optional)
3 Tbs. chopped unsalted peanuts (optional)
Gluten-Free if using tamari
This recipe appears in Anti-Aging Dishes From Around the World. Buy it now!