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62

Printed Book:

62

Thai Shrimp Curry

Heat coconut oil over medium-high heat in a large wok or sauté pan. Add onion, bell pepper, zucchini, spinach and garlic. Sauté for 3 minutes.  Add curry paste and cook, stirring, for 1 minute. Add soy sauce, honey/stevia and coconut milk.

 

Stir and bring to a boil over high heat. Lower heat to medium. Stir and simmer for about 3 minutes until slightly thickened.  Add shrimp and turn heat to low. Simmer, covered, for 5 minutes. Remove from heat and let sit for another 5 minutes before serving. Garnish with basil and/or cilantro.

Ingredients:

1)

coconut oil: 2 tablespoon

2)

chopped onion : 0.5 cup

3)

red bell pepper, chopped : 1

4)

zucchini, chopped : 2

5)

spinach : 1 cup

6)

garlic cloves, minced : 2

7)

thai red curry paste: 3 tablespoon

8)

Bragg's soy sauce: 2 teaspoon

9)

honey: 2 tablespoon

10)

can coconut milk: 1

11)

medium shrimp, peeled and deveined : 1 lb

12)

thair basil and/or cilantro, chopped for garnish :

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