Thai Curry with Shrimp

Thai Curry with Shrimp

Ingredients

• 4 tbsp coconut oil
• 1/2 onions (cut into 6 chunks)
• 2 tbsp green curry paste
• 2 clove garlic ((cut into 6 chunks))
• 1 tbsp fresh ginger ((cut into 6 chunks))
• 1 tsp yellow curry powder
• 1 tbsp peanut butter ((cut into 6 chunks))
• 1 cup coconut milk
• 1 cup vegetable stock
• 1 tbsp soy sauce
• 1 tsp fish sauce
• 1 carrots (halved and sliced into half-moon shapes)
• 1 cup broccoli florets
• 1 lb shrimp ((cut into 6 chunks))
• 2 tbsp chopped cilantro
• 1 pinch salt ((cut into 6 chunks))

Instructions

1. Melt the coconut oil in a large pot at medium-high heat.
2. Add the onion, break it up a bit with a spoon and cook until soft (about 5 minutes), stirring often.
3. Add the next 5 ingredients and stir together for about 1 minute.
4. Add the coconut milk and vegetable stock.
5. Stir together, bring to a boil and reduce heat to low.
6. Lightly simmer for about 10 minutes.
7. Add the soy sauce, fish sauce, carrots, and broccoli.
8. Increase heat to high and bring to a boil.
9. As it starts to boil, add the shrimp and reduce heat back to low.
10. Stir together and continue cooking until the shrimp turns pink and the vegetables are tender (about 3 minutes).
11. Turn off the heat.
12. Add the lime juice and cilantro.
13. Adjust the seasoning if necessary with a pinch of salt, more lime juice or more curry paste/powder for additional heat.
14. Yield: 4