NUTRITION

SERVINGS

INGREDIENTS

7 oz Large shrimp

3 tbsp Dry jasmine rice

3 tbsp Full-fat coconut milk

3 tbsp Water

1 tbsp Red curry paste

1 tsp Coconut oil

0.5 cup Red bell pepper

0.5 cup Snap peas

1 tsp Fish sauce

1 tsp Coconut aminos

0.5 whole Lime

1 tbsp Fresh cilantro

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Rinse the jasmine rice under cold water until clear.

• 2

  In a small saucepan, combine the rinsed rice, coconut milk, water, and sea salt.

• 3

  Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.

• 4

  While rice cooks, heat coconut oil in a large skillet over medium-high heat.

• 5

  Add the sliced red bell peppers and snap peas, sautéing for 3 to 4 minutes until tender-crisp.

• 6

  Stir in the red curry paste and cook for 1 minute until fragrant.

• 7

  Add the shrimp, fish sauce, and coconut aminos to the skillet.

• 8

  Sauté the shrimp for 3 to 5 minutes until they are pink, opaque, and fully cooked.

• 9

  Remove from heat and stir in the fresh lime juice.

• 10

  Fluff the coconut rice with a fork and divide into bowls.

• 11

  Top the rice with the red curry shrimp and vegetables.

• 12

  Garnish with fresh cilantro and black pepper before serving.