Ingredients

The following ingredients have 4 Servings
  • 1 1/2 Tablespoons sesame oil
  • 1/2 yellow onion (chopped)
  • 3 cloves garlic (minced)
  • 1 Tablespoon grated fresh ginger
  • 2 Tablespoons Thai Green curry paste
  • 1 13 oz. can of coconut milk
  • 1 zucchini (chopped)
  • 1 cup shredded cabbage
  • juice of one lime
  • 1 Tablespoon low-sodium tamari (or soy sauce)
  • 1/4 teaspoon cayenne pepper
  • 1 lb. peeled and deveined shrimp
  • 1/4 cup fresh basil (chopped)
  • 1/4 cup fresh cilantro (chopped)
  • zucchini noodles or cooked rice for serving
  • 1/4 cup chopped green onion (for garnish)
  • sriracha (for serving)

Instruction

  • Heat oil over medium-high heat in a large skillet. Add onion, garlic and ginger; sauté until fragrant, about 3-5 minutes. Add in curry paste; sauté 1 minute. Add coconut milk, zucchini, cabbage, lime juice, tamari and cayenne pepper to the skillet. Combine and turn up the heat to medium-high so the liquid starts to simmer. Cook for about 5 minutes.
  • Add shrimp to the pan and cook until shrimp are pink and cooked through, about 3-4 minutes. Add basil and cilantro to the pan and toss to combine. Remove skillet from the heat.
  • Serve curry over zucchini noodles (can be raw or quickly sautéed) or cooked rice. Garnish each plate with green onion, fresh cilantro and a little sriracha if you need more spice. Enjoy!