1 tsp coconut oil
1/2 small red onion, thinly sliced
1 carrot, thinly sliced
1/2 red bell pepper, sliced
2 cups broccoli, chopped
1 cup snap peas
225 ml (half jar) Yai’s Thai Coconut Curry Green Cooking Sauce
1/2 lb shrimp, raw and deveined
Garnish options: raw cashews, cilantro, lime wedges
For the Coconut Cauliflower Rice, combine:
3 cups riced cauliflower, steamed
2 tbsp Natural Value coconut milk
1/4 cup shredded unsweetened coconut
pinch of salt
1. In a medium pan, heat coconut oil over medium heat.
2. Add onion and sliced carrot to the pan and cook until onion is translucent, and carrot starts to soften - about 5 minutes. Add bell pepper, broccoli, snap peas, and Yai’s Thai Green Curry Coconut sauce. Cover and let simmer until vegetables are softened.
3. Add Shrimp and cook, stirring frequently, until the shrimp are pink and just cooked through- about 4 minutes depending on the size of the shrimp.
4. Serve over coconut cauliflower rice and garnish with cashews, cilantro, and a lime wedge.