Shrimp Curry

Shrimp Curry


1 tablespoon coconut oil

1 pound of shrimp deveined and peeled

2 cloves minced garlic

3 tablespoons curry paste

1 can light coconut milk

juice of 1 lime

1 teaspoon of fish sauce

2-3 Thai red chiles thinly sliced

3 cups chopped assorted vegetables

1/4 cup chopped cilantro

Heat oil in a large pan or wok on med-high. Add chopped vegetables and garlic and cook for 5 minutes or to slightly rawer than you want them finished.  Add coconut milk, lime juice, fish sauce, curry paste and shrimp reducing heat to medium.  Simmer sauce until shrimp is cooked and dish over brown rice, garnishing with chopped cilantro.  Chicken can also be used.