Coconut Curry Shrimp

Ingredients

• 1.5 lbs Shrimp (peeled and deveined)
• 1 can Coconut Milk (full-fat)
• 2 tbsp Red Curry Paste (gluten-free)
• 1 Onion (chopped)
• 3 cloves Garlic (minced)
• 1 tbsp Ginger (grated)
• 1 tbsp Lime Juice
• 1 tbsp Fish Sauce (gluten-free)
• 1 tsp Brown Sugar
• 1/4 cup Vegetable Broth
• 1 Bell Pepper (sliced)
• 5 oz Spinach (fresh)
• 1/4 cup Cilantro (chopped, for garnish)
• 2 tbsp Coconut Oil

Instructions

1. 1

   Heat coconut oil in a large skillet or wok over medium heat.

2. 2

   Add the chopped onion and cook until softened, about 5 minutes.

3. 3

   Add minced garlic and grated ginger and cook for another minute until fragrant.

4. 4

   Stir in red curry paste and cook for 1 minute, stirring constantly.

5. 5

   Pour in coconut milk and vegetable broth. Bring to a simmer.

6. 6

   Add brown sugar, fish sauce and lime juice. Stir to combine.

7. 7

   Add sliced bell pepper and simmer for 5 minutes until slightly tender.

8. 8

   Add shrimp and cook until pink and cooked through, about 3-5 minutes.

9. 9

   Stir in spinach until wilted, about 1 minute.

10. 10

    Garnish with fresh cilantro and serve hot over rice or quinoa.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.