Asian-Style Shrimp in Coconut Cream
Shrimp gives this dish plenty of protein and iodine, while coconut cream makes the sauce softer and richer. Peanuts, chili, and lemongrass add a bright Asian aroma, so even a small portion feels bold and satisfying.
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Digestion time: 3 hour
Complete protein: ✔
Quickly fry shrimp (120 g) in coconut oil (14 g) for about 2 minutes. Add bell pepper (20 g), peanuts (15 g), garlic (6 g), chili pepper (5 g), turmeric (1 g), lemongrass (2 g), and table salt (2 g), then stir and cook for 1 minute more.
Pour in coconut cream (100 g) and simmer the shrimp for another 3 minutes until the sauce thickens slightly and brings all the flavors together. Serve the dish hot while the sauce stays especially fragrant and creamy.
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