Ingredients:
1 pound fresh water shrimp
3 cans –organic Coconut milk (Trader Joes, 13.5 FL.oz.) optional 1 can be the thick Coconut Cream or 3 organic Coconut milk (full fat)
2 cups cauliflower cut into florets
1 ½ cup sliced carrots (3 medium diagonally bite size)
1 ½ cup chopped red bell pepper (1 large)
2 cups zucchini (2 medium chopped bite size pieces)
1 cup chopped onion (1 medium)
2 cups chopped baby bok choy (optional)
2-3 Tbsp. grated ginger (use a plain to grade ginger)
2-3 lemon grass stalks peeled and bruised
Kaffir powdered pinch ¼ tsp. (order this on Amazon)
10 large Thai basil leafs chopped
2-4 garlic cloves diced
2-3 Tbsp. Thai fish sauce
1-2 large Tbs. curry powder
1-2 Tbsp. Thai red curry paste (optional)
3-Tbsp. coconut oil
1 Tbsp. celtic or good quality salt
Preparations:
Devein shrimp and set aside. Heat half the oil in a wide pan or deep lid frying pan. Add the curry, garlic, onions, bell pepper sauté till tender, about 3-4 minutes on low.
Pour the coconut milk into pan; bruise the lemon grass by hitting it with a wooden mallet to release the oils. To the coconut milk add the lemon grass, ginger with a pinch of powdered kaffir leafs and chili paste. Cover and simmer for 5 minutes on low.
Add the carrots, green beans and cauliflower simmer for 3-4 minutes till just tender (add more coconut milk as needed. Add the zucchini simmer for 3-4 minutes. Add the baby bock Choy and shrimp and adjust seasoning to taste. Serve in a bowl; add a few basil leaves on top for decoration.
This shrimp curry can be easily a vegetarian curry by not adding the shrimp.