Shrimp Curry in Creamy Coconut Sauce

You can use thawed frozen shrimp or fresh shrimp in this recipe. Or, feel free to sub 1 lb chicken breast or thighs, or 2 cups veggies in its place. 

Serves: 4-5 servings.

INGREDIENTS

• 1 lb shrimp, peeled and de-veined
• ½ red bell pepper, cut into 1" squares
• ½ yellow bell pepper, cut into 1" squares
• 2 green onions, sliced
• 2 cloves garlic, minced
• 2 tsp fresh ginger, minced
• 1 (14oz) can full-fat coconut milk
• 2 Tbsp cashew butter (Optional. Can sub peanut butter or leave out)
• 1 Tbsp gluten free tamari, coconut aminos, or soy sauce
• 2 tsp yellow curry powder
• 3-4 Tbsp fresh cilantro, minced
• 2-3 Tbsp fresh basil, minced
• salt, to taste
• 1 Tbsp coconut oil

To serve:

• additional fresh herbs, if desired
• red chili flakes
• toasted coconut
• cashews or peanuts

INSTRUCTIONS
Melt coconut oil in a large sauté pan over medium heat.

Working in batches, sauté half the shrimp about 2 minutes per side, until pink and cooked through. Remove to a bowl or plate and repeat with the second half of the shrimp.

Add bell peppers to the pan and sauté 2-3 minutes, or until crisp-tender. Add green onion, ginger, and garlic and cook an additional 1-2 minutes.

Stir in coconut milk, cashew butter (if using), tamari, and curry powder. Bring to a bubble over medium heat. Stir in fresh herbs and add salt, to taste.

To serve, add additional fresh herbs, chili flakes, nuts, or coconut as desired.

Source: One Lovely Life