Today is the first day of my third round of Whole 30. I decided to start it out with a bang and made Eat, Drink, Paleo’s 15 Minute Coconut Curry Prawn Stir Fry for breakfast. Yep, I ate this at 8 am for breakfast. I am really trying to get away from the idea breakfast has to be eggs or cereal in order to be breakfast. My first round of Whole 30 I ate almost 4 dozen eggs in 4 weeks. I was pretty sick of eggs by the end and didn’t look at them for months after my first round ended. Judging by all the requests for egg free breakfasts on the Whole 30 groups I follow, I know I am not the only one who wants to cut back on the eggs.
This is not a hot curry stir fry. I used the garam masala made from 660 Curries because it is my favorite and I already had some mixed. Feel free to use your favorite. I also used already cooked shrimp because that is what I had on hand. Use what you like, just remember to remove the tails, if necessary.
15 Minute Coconut Prawn Curry Stir Fry
From Eat, Drink, Paleo
1 tsp olive oil
1/2 onion, sliced
1 carrot, peeled and sliced
1/2 medium green pepper, sliced
1 tsp fresh ginger, grated
pinch salt
1 clove garlic, minced
180 grams peeled and tailed shrimp, about 1 1/2 cups
1 tsp Red Boat fish sauce
1 tsp curry powder
1/4 cup coconut milk
juice of half a lime
Heat oil in a medium frying pan over medium high heat. Add the onion and cook a minute or two, stirring occasionally. Add the carrots, green pepper, and ginger. Stir fry 2-3 minutes. Add the shrimp, garlic, fish sauce, and curry powder. Cook until the shrimp are cooked through, about 30 seconds. Add the coconut milk and about a tablespoon of water. Stir fry another 2 minutes and then drizzle with lime juice. Serve.
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