Thai Basil Coconut Curry

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INGREDIENTS

Protein Marinade

  • 1 lb. Shrimp (or protein substitute - chicken or chickpeas)

  • Juice of 1/2 lime

  • 1 TBS chopped fresh basil

  • 1/2 tsp garlic powder

  • 1/2 tsp turmeric

  • 1/4 tsp freshly grated ginger (or ginger paste)

Curry Ingredients

  • 1 TBS virgin coconut oil

  • 1 red bell pepper

  • 1 zucchini

  • 1/2 yellow onion

  • 1/2 cup green onion, chopped

  • 3 cloves of garlic, minced

  • 1 TBS chopped fresh basil

  • 1 can of lite coconut milk (13 Fl. Oz)

  • 2 TBS gluten free red Thai curry paste

  • 1/2 tsp turmeric

  • Ground black pepper

  • Himalayan Salt

  • Sriracha hot sauce or red chili flakes for spice (optional)

Base

  • Sweet Potato, Basmati Rice, Cauli Rice, your choice!

DIRECTIONS

  1. After peeling and rinsing, place shrimp (or protein of choice) and marinade ingredients in bowl for 5 minutes.

  2. Heat coconut oil in wok or large skillet on medium high heat. Cook seasoned shrimp for 5 minutes (approx. 2-2.5 minutes each side) and set aside in separate bowl.

  3. Chop red bell pepper, zucchini, yellow onion and green onion. Add to skillet with 1 TBS coconut oil and sautee for 6-10 minutes, stirring frequently. If using garbanzo beans for protein, rinse, drain, and add in here. Add in garlic and turmeric and cook for another 2 minutes.

  4. Add cooked shrimp, can of light coconut milk, Thai red curry paste, chopped basil, salt and pepper to the skillet with vegetables.

  5. Turn stove heat down to low and let flavors simmer for 10 minutes.

  6. Serve over Basmati Rice, cauliflower rice or sweet potato.

Stevi Portz