Thai Curry Shrimp

   Can you tell that I'm really digging on some serious flavor in my meals lately? I've probably made a version of this curry sauce about four times this week with different meals. It's just so flavorful, satisfying, and fun to make! And although it may not be 100% authentic, it's as close as this girl is going to get! So dive right on in with this one, it's a total crowd pleaser for summer parties too!

Recipe:

Meat:

2 lbs frozen large shrimp
3 bay leaves
1 large pot filtered water
coarse sea salt

Sauce:

2 garlic cloves, diced
1 small shallot, diced
1 Tbsp unrefined coconut oil
1 Tbsp Fish Sauce (I use Thai Kitchen)
1 Tbsp Red Curry Paste (I use Thai Kitchen)
1 tsp curry powder
1 tsp turmeric
1/2 tsp ground ginger
zest of 1 lime, 2 Tbsp fresh juice
1 cup organic coconut milk (Tetra-Pak in the baking aisle, not from a can)
2 tsp stevia
1 Thai red hot pepper, seeds removed, sliced in half

Directions:

In a small sauce pot, saute garlic, shallots, and coconut oil. Once soft, add remaining ingredients and simmer on low for five minutes. Remove red pepper (unless you want it to be ridiculously hot) and puree mixture in a blender on high.

In a large stockpot, boil water with sea salt and bay leaves. Add in shrimp and cook until slightly pink and tender. Drain and run under cold water to stop the cooking process.

Toss shrimp with curry sauce. Enjoy as an appetizer and serve cold or heat up with your favorite veggies. But don't go mixing it with rice, noodles, or any other starch. That's a food pairing NO-NO ( proteins+ starches= poor digestion)