Garlic Coconut Curry Shrimp And Chicken Bowl Recipe

INGREDIENTS:

• 1/2 pound shrimp, shells removed and deveined
• 3 tablespoons tapioca flour
• 2 tablespoons coconut oil, divided
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons curry powder
• 1/2 pound chicken breast, cubed
• 1: 15 ounce can full-fat canned coconut milk
• 2 cups loosely packed baby spinach leaves
• Salt and pepper, to taste

INSTRUCTIONS:

1. In a small bowl, coat shrimp with tapioca flour and shake off the excess.
2. Heat 1 tablespoon of coconut oil in a large skillet over high heat. Once heated, add shrimp to the skillet and brown both sides of the shrimp to get a crispy exterior, about 1 minute on each side. Do not cook shrimp all the way through. Remove and set aside on a plate.
3. In the same skillet, turn the heat down to medium and add the other tablespoon of coconut oil. Add onion and garlic to the skillet. Cook until softened, about 3 minutes. Sprinkle curry powder over the onion/garlic mixture and stir until incorporated. Add the cubed chicken breast and cook until generally cooked through, about 5-7 minutes.
4. Carefully pour the coconut milk into the skillet then season with salt and pepper. Stir to incorporate.
5. Add the shrimp back into the skillet and let mixture simmer for 5 minutes until all the ingredients are cooked through.
6. At the very end, stir in the spinach leaves and cook until wilted.
7. Serve hot.

Source: Table for Two

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