By measuring out the oil and coconut milk ahead of time, it's possible to make a high protein, lower calorie version of Amma's Shrimp Curry.
This is a common strategy I employ with fats to control for total calories.
Per serving (makes 4 servings): 35g protein/10g fat/0g carbs OR 250 calories
- Weighing scale
- Wooden spoon
- 1 Tbsp avocado oil (or any neutral oil)
- ½ an onion cut into half moons
- 2 heaping teaspoons Jaffna curry powder. Curry powder varies drastically region to region. I use Niru brand curry powder, but any style should work.
- 4 gloves garlic chopped fine
- ½ inch of ginger chopped fine
- 1 Tbsp Amma’s 5 spice
- 115 ml coconut milk. I look for coconut milk without emulsifiers. Best case, it's just coconut and water.
- 2 pounds peeled and deveined shrimp
- Salt to taste
- Make Amma’s 5 spice. Roast together [fennel seed 2x, cumin seed, coriander seed, black pepper, raw rice]. Grind to a fine dust in a coffee grinder
- Cut the onions, garlic, and ginger
- Weigh out all the ingredients into separate ramekins. We are going to move fast so prep is key
- Heat wok to medium
- Add ½ the oil
- Add the onions to the wok. Salt and stir occasionally for 8-10 minutes until translucent
- Add the garlic and ginger to the wok. Stir frequently to prevent burning
- Add 2 TBSP of curry powder to the wok. Stir frequently and cook for 4 minutes
- Move the curried onions to the rim of the wok
- Add the other ½ of the oil to the wok. Turn heat up to medium high
- Add the shrimp and mix until incorporated
- Cook for 5-7 minutes until shrimp is 80% cooked
- Turn heat down to low and wait for 2 minutes. Note: If you miss this step, the coconut milk will curdle due to high heat.
- Add the coconut milk and put a top on the wok. Let it hang out for 3 minutes
- Add Amma’s 5 spice
- Mix and enjoy
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