Thai Green Curry Stir-fry with Shrimp and Coconut Cauliflower Rice

Thai Green Curry Stir-fry with Shrimp and Coconut Cauliflower Rice

The most delicious way to enjoy Thai food without having to eat rice... cauliflower is the new rice! Enjoy it in your favourite green curry with shrimp.

Serves: 2

 

Ingredients:

 

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

 

Instructions:

 

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.

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