Our good friend Tiffany Leonard (@tiffany_rae_) made the perfect creation.... Thai red curry shrimp. We even got her to share the recipe... 😉
Thai Red Curry Shrimp
Heat 2 tablespoons of avocado oil over medium high heat in a 10 inch skillet
Add 1 pound shelled and de-veined shrimp. Saute shrimp for 1 minute on each side till it turns pink, remove, set aside on a plate.
Saute 1 medium sized onion, halved and cut in thin half-moons.
Add and saute fresh, raw green beans chopped into approx. 2 inch pieces.
Add 1 fresh, raw diced medium zucchini
Add 2 fresh, raw carrots (thick sticks)
Add 3 grated bulbs of garlic
Add 2 inches of grated fresh ginger (cook until fragrant, about a minute)
Add 1 can of unsweetened full fat coconut milk (shake before pouring)
Add 2 tablespoons of Thai red curry paste w/no sugar (I used Thai Kitchen brand) – add more if you like spicy
Add 1 tablespoon of fish sauce
Add 2 tablespoons of fresh chopped cilantro
Let it come to a boil and simmer for 5 or so minutes
Add cooked shrimp while simmering.
The curry sauce will thicken as it cooks. Once finished, add fresh squeezed lime just to your desired taste and more chopped cilantro. You can serve over brown rice or cauliflower rice to keep for a low carb solution. Enjoy!