Thai Coconut Basil Curry

THAI COCONUT

BASIL CURRY

While most Asian foods are loaded with sodium and sugar in their sauces, I have always been drawn to Thai food for its bold flavors and healthy roots.

Thai Coconut Curry can be vegan or vegetarian, depending on your choice of protein (I chose shrimp, but chicken, garbanzo beans or cauliflower are all good options as substitutes), and Paleo if you replace rice for sweet potato or cauliflower.

Protein Marinade (if using meat):

• 1 lb. Shrimp (or protein substitute)

• Juice of 1/2 lime

• 1 TBS chopped fresh basil

• 1/2 tsp garlic powder

• 1/2 tsp turmeric

• 1/4 tsp freshly grated ginger (or ginger paste)

Curry Ingredients:

• 1 TBS virgin coconut oil

• 1 red bell pepper

• 1 zucchini

• 1/2 yellow onion

• 1/2 cup green onion, chopped

• 3 cloves of garlic, minced

• 1 TBS chopped fresh basil

• 1 can of lite coconut milk (13 Fl. Oz)

• 2 TBS gluten free red Thai curry paste

• 1/2 tsp turmeric

• Ground black pepper

• Himalayan Salt

• Sriracha hot sauce or red chili flakes for spice (optional)

Directions:

1. After peeling and rinsing, place shrimp and marinade ingredients in bowl for 5 minutes.

2. Heat coconut oil in wok or large skillet on medium high heat. Cook shrimp for 5 minutes (approx. 2-2.5 minutes each side) and set aside in separate bowl.

3. Chop red bell pepper, zucchini, yellow onion and green onion. Add to skillet with 1 TBS coconut oil and sautee for 6-10 minutes, stirring frequently. If using garbanzo beans for protein, rinse, drain, and add in here. Add in garlic and turmeric and cook for another 2 minutes.

4. Add cooked shrimp, can of light coconut milk, Thai red curry paste, basil, salt and pepper to the skillet with vegetables.

5. Turn stove heat down to low and let flavors simmer for 10 minutes.

6. Serve over Basmati Rice, cauliflower rice, or sweet potato.