Thai Curry Shrimp Recipe

1. In large saucepan or Dutch oven, heat Avocado Oil over medium-high heat. Add shrimp; sauté until cooked through, about 4-5 minutes.
2. Stir in curry paste. Cook 1 minute. Stir in coconut milk, then remaining ingredients.
3. Bring to a simmer. Reduce heat and simmer 10-15 minutes.

Makes 6 servings.

Make Ahead & Freeze: Combine step 1 ingredients in a quart freezer bag. Place curry paste in a quart freezer bag. Place Spinach & Herb Seasoning and Onion Onion Seasoning in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze with frozen vegetables. Thaw completely. Continue with step 1.

Wine Pairing: Riesling

Nutrition per Serving: (does not include riced cauliflower) Calories: 270 Total Fat: 12g Sat. Fat: 7g Cholest: 145mg Sodium: 1,180mg Carbs: 14g Fiber: 4g Sugar: 8g Protein: 18g