Red Curry Shrimp & Veggies

• 1 pound raw shrimp with tails

• 3 bell peppers, sliced (the more colorful the better)

• 1 small onion, chopped

• 1 cup sliced carrots (I like carrot chips ready to eat!)

• 1 - 2 cups chopped kale

• 1 - 2 cloves garlic, minced

• 1 Tbs. ginger paste (found in the produce section)

• 1 13.5 oz. can coconut milk

• 2 Tbs. red curry paste (Thai Kitchen brand)

• 3/4 cup water

• 2 teaspoons brown sugar

• 1 Tbs. soy sauce

• Lime, zested then cut into 4 wedges

• Chopped cilantro

• Siracha (or your favorite hot sauce)

• Your favorite jasmine rice

Step 1

Chop the onion, slice the peppers into 3-4 inch slices and chop kale, being sure to remove the ribs. Zest the lime and slice into 4 wedges. Prepare rice using package directions. Once cooked, add about a Tbs. of lime zest after fluffing. Cover to keep warm then set aside.

Step 2

Heat skillet over medium heat, add 1 Tbs. olive oil, sauté shrimp, adding salt and pepper until pink, about 2-3 minutes per side. Remove shrimp from pan and place on a plate. Set aside.

Step 3

Add more oil as needed to sauté onions until soft and transparent, about 5 minutes. Add ginger and garlic, cook about 30 seconds until fragrant.

Step 4

Add the peppers and carrots, cook about 5 minutes until fork-tender. Then add curry paste coating veggies for a few minutes. Add shrimp, water, coconut milk, brown sugar and kale. Bring to a simmer then let cook about 5 - 10 minutes until kale has softened.

Step 5

Remove from heat and season with 1 - 2 Tbs. soy sauce and lime juice (1 - 2 wedges). Add salt to taste. Serve over rice, garnishing with red pepper flakes, cilantro and hot sauce to your taste.