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.
Prep Time: 5 minutes
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Cook Time: 15 minutes
Serves: 3-4
Ingredients:
- 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
, to tasteDirections:
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!
Surviving a Non-Paleo Kid’s Birthday Party
This looks really good. I know I would love it! How did it go over with the girls? I am not sure my family would go for it…but I just might try.
A little to my surprise, both girls loved it (the shrimp and tilapia more than the cabbage part). My 5.5-year old (who hates most kinds of food) has asked if we can have it more often!
I made this tonight. I really loved it!! I couldn’t find any coconut cream concentrate or coconut butter. So I bought a can of coconut cream and skimmed out all the water. It worked great and the flavor was outstanding! Thanks!
Thanks, Mom! Loved it!
http://www.livingintheiceage.co.uk/2013/09/seafood-cabbage-curry.html
I made this today for my lunch(on my snow day). I didn’t have any talapia, so I just used shrimp. But I loved it. I basically made a single serving to try it out. I loved it but my husband complained because of the smell LOL. (He wouldn’t touch it….his loss)
Now all I had was cream of coconut, but I noticed sugar was added to it. Is this the right stuff? I didn’t use much of it in case this was the wrong ingredient.
Thanks for sharing!
Oops! Forgot to add this.
Couldn’t you use zucchini for this recipe instead of cabbage? It seems like it would wor, especially if you would soak it in salt like you do for your other
would coconut milk work here?
Sarah has not used coconut milk in this recipe. You can certainly try, and please leave another comment letting her know how it turned out. Coconut cream concentrate/coconut butter has a different consistency than coconut milk. You can read more about it here: http://www.tropicaltraditions.com/coconut_cream_concentrate.htm —- Tamar, Sarah’s assistant
This looks delicious! Any thoughts on spice/herb mixes to make AIP compliant? I can’t wait to get more reintroductions under my belt 😉
Ginger, garlic, turmeric, and cinnamon are my go-to spices. – Christina, Sarah’s assistant
Yum! Made this tonight and it is delicious!! I used Mahi Mahi for the fish, and had no spinach so threw in some chopped broccoli with the cabbage and carrots. Also added a couple of tablespoons of coconut milk (cream) at the end since my coconut butter was homemade and really dry. It is so good!!
I just made this dish and it was delich! I used spaghetti squash instead of cabbage and bok choy instead of spinach, so good my family loved and my husband doesn’t like fish.