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Shrimp & Coconut Milk Curry

Course: Lunch, Main Dish
Cuisine: Indian


  • 1 tsp coconut oil
  • 1 large onion chopped
  • 1 red bell pepper seeded and chopped
  • 3 cloves garlic minced
  • 1 jalapeno pepper seeded and minced
  • 2 tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp ground cardamom
  • 1 12 oz can almond milk
  • 1/4 cup coconut milk
  • 1.5 lbs large shrimp peeled and deveined
  • 2 tbsp lime juice
  • 1 tbsp coconut flour
  • 1/3 cup chopped fresh cilantro
  • salt and pepper to taste


  • Heat oil in a large heavy saucepan over medium heat. Add onion and bell pepper; cook, stirring occasionally, until softened, about 5 minutes. Add garlic, jalapeno pepper, curry powder, cumin, coriander and cardamom; cook, stirring, until aromatic, about 2 minutes more. Reduce heat to low and add almond milk and coconut milk. Bring to a simmer, stirring to prevent scorching. Simmer for 5 minutes. Add shrimp and cook, uncovered, until the shrimp are pink and curled, 10 to 12 minutes.
  • Combine lime juice and coconut flour in a small bowl; stir until smooth. Add to the shrimp mixture and cook, stirring constantly, until thickened, about 2 minutes. Stir in cilantro and season with salt and pepper.

Dr. Diane® Roberts Stoler, Ed.D.
7 Hodges Street
N. Andover, MA 01845
Phone: (800) 500-9971
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Image Credit Elaine Boucher

Within each person shines an inner light that illuminates our path and is the source of hope. Illness, trauma, suffering and grief can diminish the light and shroud hope. I am a catalyst for hope and change, offering a way to rekindle this inner light.

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