Mussaman Goong

Mussaman Goong is a rich and aromatic Thai seafood dish that combines succulent shrimp with a fragrant, coconut-based curry. This paleo-friendly version highlights the natural flavors of fresh ingredients while maintaining a satisfying depth of taste.

Ingredients

• Shrimp, peeled and deveined - 300g
• Coconut milk - 200ml
• Mussaman curry paste - 3 tablespoons
• Cauliflower, chopped - 200g
• Red bell pepper, sliced - 1 medium
• Green beans, trimmed - 100g
• Fish sauce - 1 tablespoon
• Lime juice - 2 tablespoons
• Fresh cilantro, chopped - 2 tablespoons
• Olive oil - 1 tablespoon
• Salt - to taste

Steps

1. Heat the olive oil in a large skillet over medium heat.
2. Add the Mussaman curry paste and sauté for 1-2 minutes until fragrant.
3. Pour in the coconut milk and stir well to combine with the curry paste.
4. Add the chopped cauliflower, sliced red bell pepper, and green beans to the skillet.
5. Simmer the vegetables for about 5-7 minutes until they are tender.
6. Add the shrimp and cook for another 3-5 minutes until the shrimp turn pink and are cooked through.
7. Stir in the fish sauce and lime juice, adjusting the flavors as needed.
8. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 380
• Protein: 30 g
• Carbs: 18 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 200 mg
• Total Fat: 24 g
• Saturated Fat: 18 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• High in protein from shrimp, supporting muscle repair and growth.
• Rich in healthy fats from coconut milk, providing energy and aiding in nutrient absorption.

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