shrimp in thai green curry

Ingredients

• Coconut oil

  1 tbsp or 14g

• Garlic

  Raw

  3 clove or 9g

• Asparagus

  Raw

  15 spear, small or 180g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 cup or 226g

• Curry paste

  1 tbsp or 15g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Basil

  Fresh

  ¼ cup leaves, whole or 6g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

Directions

1. Heat the oil in a deep skillet over high heat and, when hot, sauté the garlic and asparagus until a little soft. Slowly pour the coconut milk into the skillet, then add the Thai Kitchen Green Curry Paste, turmeric, and red pepper flakes. Using a spatula, thoroughly mix the paste into the coconut milk, while bringing it to a light boil. Add the shrimp and stir it just a little so that all of the shrimp are covered by the coconut milk. Add the fish sauce, if using. Cover the skillet (use aluminum foil if you don’t have a lid), turn the heat down to medium, and cook for 10 minutes, stirring occasionally. Add the basil leaves and cook for about 1 minute more. Serve with steamed cauliflower and brown or purple Forbidden Rice.