Thai Curried Veggies + Shrimp

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Ingredients

• 1 lb shrimp, peeled
• 1 zucchini, sliced
• 2 cups baby bella mushrooms
• 1 red bell pepper, diced
• 2 green onions, chopped
• 1 baby bok choy, chopped
• 2 garlic cloves, thinly sliced
• 2 tbsp green curry paste
• 2 tbsp fish sauce
• 1 can coconut milk
• salt, pepper, and cayenne to taste
• 4 tbsp olive oil

Takes 15 min, serves 2.

Instructions

1. Heat 2 tbsp oil in large skillet over medium heat.
2. Add all veggies to the pan, sprinkle with salt and pepper, then saute for 6-8 minutes.
3. In a separate skillet, heat 2 tbsp oil over medium heat. Add shrimp and cook until pink. About 2 minutes per side.
4. Add curry paste to the veggies. Cook and stir for one minute.
5. Add fish sauce to the veggies and continue stirring.
6. Add the solid portion of the coconut milk to the pan of veggies. Mix in thoroughly.
7. Add cooked shrimp, serve and enjoy.

A couple of weeks ago I stared making the transition into eating mostly Paleo. It's how I was eating (for the most part) anyway, so it just felt natural to go ahead and commit.

Since cutting out sugar, dairy, grains, soy, and legumes I've been looking for new recipes to try. I stumbled upon a fabulous Thai curry dish on instagram via @thedefineddish a few weeks ago and LOVED it. I loved it so much that I actually made it 3 times over 4 days. 

I started playing around with the recipe and came up with my own version that I love even more. I shared it on Instagram, but just in case you don't follow me there (which would be a total shame) I wanted to post it for you here, too because I'm nice like that ; ) 

Ingredients

• 1 lb shrimp, peeled

• 1 Zucchini, sliced

• 2 cups Baby Bella Mushrooms

• 1 Red Bell Pepper, diced

• 2 Green Onions, chopped

• 1 Baby Bok Choy, chopped

• 2 Garlic Cloves, thinly sliced

• 2 tbsp Green Curry Sauce

• 2 tbsp Fish Sauce

• 1 can Coconut Milk, solid portion only

• Salt, Pepper, + Cayenne to taste

• 4 tbsp Olive Oil

Directions

1.      Heat 2 tbsp olive oil over medium heat. Add garlic, green onion, bok choy, mushrooms, red 

         pepper, and zucchini. Sprinkle with salt, pepper, and cayenne to taste then saute for 6-8 minutes. 

2.      Cook your shrimp. In a separate skillet, heat the remaining oil and cook shrimp until they are 

         browned on both sides. About 4 - 6 minutes.

3.      Add curry paste and fish sauce. After veggies have thoroughly cooked and are soft, stir in the 

         curry and fish sauce. Stir thoroughly for about 1 minute. 

4.      Add solid portion of coconut milk. Stir everything together until combined.

5.      Add shrimp to the pan. All ingredients should be combined now, and you are ready to eat! 

         Enjoy!