SERVES 4

PREP TIME: 15 minutes

COOK TIME: 30 minutes

Shave some time off this recipe by not pureeing the onion mixture. Simply skip Step 2 and, instead, add the coconut milk directly to the pan, then cook as instructed in Step 3. One less thing to clean!

You can save even more time by using store-bought riced cauliflower. I tend to rice my own because it’s less expensive; the florets from one small to medium-sized head of cauliflower should give you the quantity of rice you need for this recipe. To prepare your own riced cauliflower, follow Step 4 of the Crispy Pork with Lemon-Thyme Cauli Rice recipe on here. To get 2 cups of riced cauliflower, you’ll need about 5 cups/480 g of florets.

⅓ cup (70 g) coconut oil or ghee, or ⅓ cup (80 ml) avocado oil

1 small white onion, sliced

1 small fennel bulb, sliced

3 tablespoons red curry paste

1 (2-in/5-cm) piece fresh ginger root, minced

¾ teaspoon finely ground sea salt

1 (13½-oz/400-ml) can lite coconut milk

1 pound (455 g) medium shrimp, peeled, deveined, and tails removed

2 cups (250 g) riced cauliflower

½ cup (35 g) fresh cilantro leaves and stems, for serving

1. Heat the oil in a large saucepan over medium heat. Add the onion, fennel, curry paste, ginger, and salt. Sauté for 10 minutes, or until fragrant.
2. Transfer the sautéed onion mixture to a blender or food processor. Add the coconut milk and blend until smooth.
3. Return the mixture to the saucepan and add the shrimp and riced cauliflower. Cover and bring to a light boil over medium-high heat. Once lightly boiling, reduce the heat to medium-low and simmer for 20 minutes, until the cauliflower is soft.
4. Divide the curry among 4 bowls. Top with the cilantro and serve.

PRESSURE COOK IT: Use the sauté mode for Step 1. After completing Step 2, return the pureed mixture to the cooker. Add the shrimp and riced cauliflower, seal the lid, and cook on high pressure for 15 minutes. Allow the pressure to release naturally before removing the lid. Continue with Step 4.

STORE IT: Keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.

REHEAT IT: Place in a saucepan, cover, and reheat over medium-low heat for 5 minutes.

THAW IT: Place in the fridge and allow to defrost completely, then follow the reheating instructions above.

make it COCONUT-FREE:

Use avocado oil or ghee. Replace the coconut milk with the milk of your choice.

Per serving, made with coconut oil:

calories: 499 | calories from fat: 334 | total fat: 37.1 g | saturated fat: 29.8 g | cholesterol: 222 mg

sodium: 1259 mg | carbs: 14.2 g | dietary fiber: 3.4 g | net carbs: 10.8 g | sugars: 2.3 g | protein: 27.2 g

FAT : 67%
CARBS : 11%
PROTEIN : 22%