Spicy Thai Shrimp Stew

Ingredients

• 2 tbsp avocado oil

•  2 cup sweet potato, chopped into small pieces

• 3 tbsp red curry paste (if you're sensitive to spice cut this in half!)

• 1 tbsp rice vinegar

• 1 tbsp gluten free tamari

• 4 cup broccoli, finely diced

• 1 tbsp minced garlic (~3 cloves)

• 2 tbsp lime juice

• 3 tbsp fish sauce (no sugar added, low sodium)

• 1 cup full fat coconut milk

• 4 cup broth

• 1/2 loosely packed cilantro, roughly chopped + extra for garnish

• 1 pound shrimp, shelled

Instructions

1. In a large pot, heat avocado oil over medium heat. Once shimmering, add sweet potato and cook until the sweet potato begins to brown, about 5 minutes. Add curry paste, rice vinegar, and tamari and stir to coat. Cook, stirring well, for 2 minutes.

2. Add garlic and broccoli, stirring to make sure broccoli is coated. Add broth. Simmer until broccoli is tender, about 6 minutes. Add in coconut milk, lime juice, and fish sauce.

3. Mix in cilantro making sure it is submerged in the liquid. Add shrimp and simmer for 6-7 minutes, until fish is cooked through.

4. Remove from heat and serve immediately, garnished with lime wedges and cilantro.

MEAL PREP NOTE:

To freeze: Allow to cool and pour into a Tupperware container with a tight fitting lid. Freeze for up to 3 months. To serve, thaw in the fridge overnight. Pour into a saucepan and bring to a gentle simmer, cooking for 15 minutes, until the soup is heated through. Serve with freshly cooked rice noodles.

Serves: 4 Time: 35 minutes  Calories: 459 Protein: 33g Carbs: 26g Fat: 21g