Coconut Curry Shrimp With Glucomannan and Nightshade Free

• 1 tablespoon extra virgin olive oil
• 12 cup chopped white onion
• 1 garlic clove, minced
• 1 teaspoon cumin
• 34 teaspoon coriander
• 12 tablespoon curry powder
• 1 cup unsweetened coconut milk
• 14 teaspoon wasabi powder
• 1 lb raw shrimp, peeled and de-veined
• 8 g glucomannan (fiber powder, opt'l)
• 2 tablespoons water (only if using Glucomannan)
• 1 teaspoon stevia
• 2 tablespoons chopped fresh cilantro
• 2 cups cooked rice

1. In a large saucepan over medium-high heat, heat the oil.
2. Add onion and garlic.
3. Cook, stirring, for 3 minute or until softened.
4. Add cumin, coriander and curry powder.
5. Cook for 1 minute Add coconut milk and Wasabi.
6. Bring to boil.
7. Reduce heat to medium.
8. Cook for 2 minute.
9. Add shrimp.
10. Raise heat to medium-high.
11. Cook, stirring, about 6 minute until shrimp is cooked through.
12. In a small bowl, combine Glucomannan and water, add to saucepan (do not allow to thicken for long before adding or you will spend a lot of time stirring to melt the clumps).
13. Add stevia, stir.
14. Cook for 1 minute until sauce is bubbly and thickened.
15. Stir in cilantro just before serving over rice.

extra virgin olive oil, white onion, garlic, cumin, coriander, curry powder, unsweetened coconut milk, wasabi powder, shrimp, glucomannan, water, stevia, fresh cilantro, rice

Taken from www.food.com/recipe/coconut-curry-shrimp-with-glucomannan-and-nightshade-free-469139 (may not work)