Ingredients

The following ingredients have 6 Servings
  • 1 pound shrimp (peeled and deveined)
  • 1 tablespoon coconut oil
  • 2 garlic cloves (minced)
  • 1 red pepper (sliced)
  • 3 tablespoons green onions ((whites parts, coarsely chopped))
  • 4 ounces green curry paste
  • 1 tablespoon fish sauce
  • 2 tablespoons coconut sugar
  • 1-15 ounce can coconut milk
  • 10 fresh basil leaves (torn in pieces)
  • salt (to taste)
  • 1 lime (optional for garnish)

Instruction

  • Heat the coconut oil in a large skillet over medium heat and add the garlic. Saute for 1-2 minutes, or until it just starts to brown.
  • Add the sliced red peppers and the white parts of the green onions and cook for 2 minutes, until the vegetables start to soften.
  • Add the curry paste and fry, while stirring constantly, for about 30 seconds. 
  • Add the fish sauce, coconut sugar and coconut milk and bring to a simmer for 5 minutes. 
  • Add the shrimp, turn off the heat and cover. Let it sit for 10 minutes, until the shrimp has turned pink and is cooked through.
  • Once the shrimp is cooked, stir in the basil leaves and add any additional salt to taste. Squeeze a touch of fresh lime juice over the top for an extra fresh burst of flavor.