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Shrimp and Veggie, Coconut Curry
Ingredients:
- 2 tablespoons coconut oil
- 1 medium onion, sliced
- 1 clove garlic, crushed
- 1 medium zucchini, cut in 1-inch sticks;
- 1 medium yellow squash, cut in 1-inch sticks;
- 7–14 ounces coconut milk*
- 1–2 tablespoons curry powder
- 0.75–1 pound peeled shrimp
Directions:
Heat coconut oil in a skillet and add onion, garlic, and vegetables. Sauté to the desired consistency. Add curry powder and coconut milk.
Add shrimp last and cook until pink. You can sauté the veggies a little less if you want to cook down the coconut milk and let the sauce thicken.
Serve alone or with a small side of rice or baked sweet potato.
*Use 1 teaspoon of Coconut Cream Concentrate for every 6–8 ounces of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.
Recipe submitted by Brandon, Austin, TX.
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