This Indian-inspired meal cooks up very quickly and is very easy for a mid-week meal. I like the mix of shrimp and tilapia, partly for the flavor, partly for the texture, partly for the price! Any white fish would work here if you’d prefer to use cod, hake or even halibut.
The creaminess of this curry comes from the use of Coconut Butter, which is also called coconut cream concentrate by some manufacturers and called Creamed Coconut by others. Many different names for all the same thing. I can usually find Let’s Do Organic Creamed Coconut in my local Whole Foods (cheaper online if you buy in bulk), but I typically buy the big jars of coconut cream concentrate from Tropical Traditions (just back in stock this week for those of you who have been waiting for it!). If you haven’t experimented with Coconut Butter yet, I highly recommend doing so. It’s wonderful for “cream” soups, curries like this one, and for just eating by the spoonful. This serves 3-4.
- 1 lb raw shrimp
- 2 6-8oz tilapia fillets
- ½ lb cabbage (about 5-6 cups shredded)
- 2 medium carrots
- 4 cups fresh spinach
- 1/3 cup chicken broth
- 2 Tbsp extra virgin coconut oil
- 1 ½ tsp grated Fresh Ginger
- 1 Tbsp Curry Powder
- ½ tsp Salt, to taste
- ¼ cup coconut cream concentrate
1. Shred cabbage into ¼” strips (if you have a Mandoline Slicer, this can be done very quickly). Grate carrots with the coarse grate side of a box grater (you could also julienne the carrots if you prefer). Slice tilapia fillets into ½”x2” strips.
2. Heat an extra-large frying pan or Wok over medium high heat (or slightly hotter than this, on my stove top, I set the element to a little over 8). Add oil, broth, cabbage and carrot.
3. Braise cabbage and carrots for 5-6 minutes, until starting to soften. Move cabbage and carrots to the outer edges of the pan and add the seafood to the middle.
4. Sprinkle ginger, salt and curry powder over the ingredients in the pot and stir gently (kindof like folding egg whites) to evenly coat.
5. Continue cooking until the seafood is completely cooked (until the shrimp are opaque and pink and the tilapia is starting to flake apart), about 5-6 minutes.
6. Add spinach and toss to wilt. Add coconut cream concentrate and stir to combine (liquid should thicken fairly quickly, if your kitchen is cold and your coconut cream concentrate is very solid, let it warm up for a minute before stirring it in).
7. Serve and enjoy!