Shrimp curry is creamy and delicious. Although the flavor of curry is strong, it is not spicy or overpowering. In fact, this comes to our advantage when serving Brussels sprouts, which many kids do not enjoy; when combined with a curry, they just might decide they like them!
40 g coconut milk, Thai Kitchen, full fat, unsweetened
15 g mayonnaise, Hellmann’s
15 g European-style butter
8 g coconut oil
1 g curry powder
34.5 g shrimp, steamed
13 g brussels sprouts, cooked
Measure all ingredients on a gram scale. In a microwave-safe bowl, mix together the coconut milk, mayonnaise, butter, coconut oil, curry powder, and salt and pepper and heat in a microwave until warm, about 1 minute. Stir the sauce again to create a smooth consistency. Dice the shrimp and Brussels sprouts into bite-sized pieces and mix into the curry sauce.
Notes: If your child has a shellfish allergy, or is not fond of shrimp, ask your dietitian to create a recipe that substitutes it with chicken, beef, pork, or tofu.