Ingredients

The following ingredients have 4 Servings
  • 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)
  • 15 ounce can full-fat canned coconut milk
  • 2 cups loosely packed baby spinach leaves
  • Salt and pepper (to taste)

Instruction

  • In a small bowl, coat shrimp with tapioca flour and shake off the excess.
  • 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.
  • 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.
  • Carefully pour the coconut milk into the skillet then season with salt and pepper. Stir to incorporate.
  • Add the shrimp back into the skillet and let mixture simmer for 5 minutes until all the ingredients are cooked through.
  • At the very end, stir in the spinach leaves and cook until wilted.
  • Serve hot.