Thai Coconut Curry Shrimp

Ingredients:

• 1 tbsp coconut oil

• 2 garlic cloves, minced

• 1 tsp fresh ginger, grated

• 1 tbsp red curry paste (adjust to spice level)

• 1 can (13.5 oz) coconut milk

• 1 tbsp fish sauce (or soy sauce)

• 1 tsp brown sugar or honey

• ½ red bell pepper, sliced thin

• ½ zucchini, sliced

• 8–10 raw shrimp (peeled & deveined)

• Juice of ½ lime

• Fresh cilantro or basil for garnish

• Cooked jasmine rice (optional for serving)

Instructions:

1. Preheat your Nutri-Stahl 3 QT on medium heat for 1–2 minutes.

2. Add coconut oil, garlic, and ginger. Sauté for 30 seconds until fragrant.

3. Stir in the red curry paste and cook for another 30 seconds.

4. Add coconut milk, fish sauce, and brown sugar. Stir to combine.

5. Bring to a gentle simmer (not boil), then add bell pepper and zucchini. Cook for 4–5 minutes.

6. Add shrimp and simmer until they turn pink and are cooked through (about 3–4 minutes).

7. Squeeze in lime juice and stir.

8. Turn off heat and garnish with fresh cilantro or basil.