Thai Shrimp Curry!

Thai Shrimp Curry

1 pound peeled, deveined shrimp
1 tablespoon coconut oil
½ onion, finely chopped
2 cloves garlic, minced
1 teaspoon red pepper flakes (more if you like it really spicy)
3 teaspoons red curry paste
1 red bell pepper, sliced into strips
1 can coconut milk
5-10 fresh basil leaves, chopped
Cauli-rice, steps above

Heat 1 tablespoon of coconut oil over medium high heat. Toss in the chopped onion and sauté about 3-5 minutes until the onion begins to caramelize and turn light brown. Add the bell pepper, curry paste, red pepper flakes and garlic and sauté for 1 minute. Grab your whisk and slowly add the coconut milk whisking frequently to prevent the curry paste from clumping. Lower the heat to medium and add in the shrimp, continue cooking for another 3-5 minutes. Check for seasonings, add more curry or red pepper flakes to amp up the heat and salt and pepper to taste. Cut the heat and toss in the chopped basil and serve over steamed rice or cauliflower rice.

* This dish can also be made with chicken in place of shrimp. Slice the breasts into thin strips and follow the same steps above. You can also toss in broccoli florets, snap peas or even frozen baby peas to really amp up your veggie servings. Just add the additional veggies at the same time as your protein.