Thai Coconut Shrimp Stir-fry
Ingredients
- 1lb shrimp (peeled and devined)
- 2 tablespoons coconut oil
- 1 tablespoon ginger (grated or pureed)
- 4 cloves Garlic (finely diced or pureed)
- 1 Onion (Sliced)
- 5 cups Stir- fry veggies (or 5 cups of you favorite veggies sliced long )
- 1/2 cup fresh mint (finely chopped)
- 1/2 cup fresh cilantro (finely chopped)
- 1/2 cup fresh basil (finely chopped)
- 1 teaspoon salt
- 1/4 teaspoon turmeric or curicumin (optional)
- 1 tablespoon Thai red curry paste (or medium hot chili sauce)
- 1/2 cup lemon juice (or juice from 1 lemon)
- 1 cup coconut milk
Note
Good veggies to use in a stir-fry are bell peppers, squash, Zucchini, mushroom, carrots, celery, broccoli, snow peas, water chestnuts, peas, edamame etc, Be creative !!
Directions
|
|
|
| If using fresh veggies, chop all veggies into long pieces. Finely chop basil, mint and cilantro. |
|
|
|
| Heat coconut oil, add onion and saute till soft. Add chopped ginger, garlic turmeric and red curry paste. saute for 2 minutes. Add shrimp and saute for about 5 minutes till cooked. |
|
|
|
| Add veggies and salt and saute for another 5-7 minutes till crisp cooked. Cook longer for softer veggies. Add the chopped mint, cilantro, basil and lemon juice. |
|
|
|
| Add coconut milk and simmer for 3-4 minutes. Take off fire and serve over hot rice or noodles. |
Please follow and like us:
0
Related
Print recipe
Hi there! I’m Sunithi, AKA Sue, a registered dietitian with a sweet tooth and a passion for eating healthy (quite a combo) currently working as an independent consultant in the DC Metro area. I’m also a blogger, health nut, nutrition geek who jogs to keep sane :)! I love to revamp recipes and add some ‘Nutrition Bytes’ to them. All my recipes are gluten free! I also blog on natural health and fitness! Visit often and drop me a note if you have any nutrition queries!