Wednesday, March 13, 2013

Green Curry Shrimp

2 Tbsp coconut oil
1 lbs Shrimp
1 small onion, thinly sliced
1/2 Tbsp garlic, minced
1/2 Tbsp grated fresh ginger
1/4 cup coconut milk
3 Tbsp Thai green curry paste

Heat oil in pan. Add onion. When onion is translucent, add shrimp. When shrimp starts to get pink and curly, then add ginger and garlic. after about 2 minutes, add coconut milk and curry paste. Cook for a couple more minutes and serve with cauliflower rice or zucchini noodles.