Yellow Shrimp Curry



  • 1 cup of small shrimp (can substitute diced chicken breasts in)
  • 4 tablespoons coconut oil
  • 1 package of whole organic softened cream cheese
  • 1 cup of low sodium vegetable broth
  • 2 Tbsp garlic powder (used minced garlic for a stronger taste)
  • ¼ teaspoon kosher salt
  • 1 teaspoon cayenne powder
  • ½ onion, peeled and diced
  • ½ red bell pepper, seeded and sliced
  • ½ orange bell pepper, seeded and sliced
  • 1 cup coconut milk
  • 2 tablespoons lemon juice
  • 2 teaspoons ground ginger
  • 2 tablespoons basil leaves, chopped
  • 2 tablespoons cilantro, chopped
  • 2 teaspoons of curry powder
  • 2 teaspoons of ground turmeric


  1. Dice up the chicken if it is not diced already. Season chicken with salt and garlic powder. Set aside in a bowl and place in the fridge for later.
  2. Place a 12-inch frying pan over medium high heat with 1 tablespoon of coconut oil. Add the onion, cilantro, basil and peppers and cook until softened. This will take about 5 minutes. Transfer the peppers and onion into a large food processor/blender. Add 1 tablespoon of coconut oil and place the small shrimp (or diced chicken) in the skillet, leave until well cooked. Flip the shrimp (or chicken) every other minute so that it  is well cooked on both sides. 
  3. While the shrimp is cooking, add 1 cup of coconut oil to the food processor/blender and cook until completely smooth. Wait until the chicken finishes cooking and place it into a bowl. Set aside. Then add 1 cup of vegetable broth and place on medium heat. Bring to a boil. Then add the pureed vegetables and add to the vegetable broth. Bring to a boil. Slowly stir in the cream cheese for the sauce to thicken. 
  4. Next, add all of the spices and the lemon into the curry. Add more cilantro/basil if desired. Finally, add the chicken and let simmer for 3-5 minutes. Serve over brown rice and enjoy!
Natalie Baugh