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E-Book:
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
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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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