Neorla,
Last night, my wife and I cooked a Thai-inspired curry — Gundry-style, of course!
And I’ve got to brag for just a second…
Because this seasonal curry was so delicious — my mouth’s watering just thinking about it.
So today, I’m excited to share the recipe with you.
It’s really fun to make (makes the kitchen smell so good)…
It works for most diets (there’s a vegan option too)...
And it’s bursting with flavor (with virtually no lectins in sight!).
I call it:
Dr. G’s Shrimp And Sweet Potato Curry
(If you don’t eat seafood, no problem — simply swap the shrimp for hearts of palm cut into small pieces. Yep, the canned kind.)
This mouth-watering, curry
is nutritious, filling,
and full of flavor.
Here’s how to make it:
Ingredients (serves 8 people):
- 1 tablespoon of coconut oil
- 1 yellow onion, finely chopped
- 2 ribs of celery, finely chopped
- 1 tablespoon of minced fresh ginger
- 2 cloves of garlic, pressed or minced
- 2 cups of sliced brown mushrooms
- 2 cups of peeled diced sweet potato
- 2 tablespoons of Thai red curry paste
- 2 14-oz cans of unsweetened coconut milk
- 2 cups of veggie or mushroom broth
- 1 lb wild caught shrimp (shells off) or hearts of palm
- 1 ½ cups of kale, thinly sliced
- 2 tablespoons of fish sauce or coconut aminos
- 1 small handful of basil or cilantro, chopped
- Juice of 1 lime
- Heat your coconut oil over medium high heat in a large soup pot. Add your onion and celery, cook until tender (should take 3-5 minutes), then add garlic and ginger.
- Once your garlic and ginger is translucent, add the mushrooms and sweet potatoes, and cook over medium high heat until the mushrooms are tender (should take 4-6 minutes).
- Add the curry paste and stir until it’s well-incorporated. Cook everything in the pot for 1-2 minutes until it’s wonderfully fragrant.
- Next, add the coconut milk and broth.
- Cover the pot and cook everything for another 6-10 minutes, until the sweet potatoes are very tender.
- Add your shrimp, kale, and fish sauce or coconut aminos. Cover the pot again and cook everything for an additional 4-6 minutes, until the shrimp is cooked through and the kale is wilted.
- Uncover and simmer 3-4 minutes, allowing the curry to thicken slightly.
- Add your lime juice, basil, and cilantro.
- Serve and enjoy!
This Thai-inspired curry has a delicious blend of proteins, greens, and healthy fats to keep you feeling full — while also helping you stay on top of your health goals.
Plus, it makes for great leftovers in your fridge, too!
So why not give this a try for yourself, Neorla?
Because I’m willing to bet…
This tasty curry will become a big dinner time favorite for you and your loved ones — for many years to come.
Looking out for you,
Steven Gundry, MD
P.S. On a separate note, I’m dying to know —
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