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  • 4 tbsp Olive Oil Divided
  • 31/2 cup Button Mushrooms Quartered
  • 2 stalk Scallions Minced
  • 1 cup Daikon Radish Diced
  • 1 tbsp Madras Curry Powder
  • 1 cup Diced Tomatoes
  • 1 cup Clam Juice
  • 1 cup Water
  • 1/2 tsp Salt (optional)*
  • 2 lbs Raw Shrimp
  • 1/2 cup Fresh Cilantro Chopped
  • 1
  • 2
    Healthy Fat
  • 3
  • 3


  1. In a medium to large pot, cook the mushrooms in olive oil over medium-high heat for 8 to 10 minutes.
  2. Add the scallions (trimmed and minced) and the daikon radishes. Continue to cook for 4 minutes.
  3. Add the diced tomatoes, clam juice, water, and salt (optional), and bring to a boil. Simmer for 2 minutes. Add the shrimp, and bring the curry back to a gentle boil. Reduce the heat to low, and simmer for 2 minutes, or until shrimp (peeled and deveined) turn opaque pink.
  4. Garnish curry with cilantro.

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