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Green Thai Shrimp Coconut Curry

Green Thai Shrimp Coconut Curry

whole30-Friendly!

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You know that feeling when you're like "I wish I was adventurous in my cooking" but then the other half of you is like "naaa, too much work!" Well, let me just say, I FEEL YA! Even as a recipe developer, I am always looking for simple dishes. There is a time and a place for the 100 ingredient, ultra fancy, 10-tier cake type-of-deal. But in the famous words of... (shoot, who was that again?)... NOT TODAY!

Luckily for you and me both, there are some super cool paleo/WHOLE30 brands out there who allow the "lazy chef" to feel like a culinary master. Yai's Thai is one of those brands! They have an entire line of cooking sauces that are paleo and WHOLE30 compliant that will kick up any bland meal just by simply opening a jar of their magical creations and adding it to your food. The name of this dish sounds so fancy too, like impress-your-friends fancy (the best kind), and it literally took me under 30 mins, including the time I was watching The Real Housewives, while this simmered on the stovetop. 

Try it, love it, share it. 

Happy cooking!

Green Thai Shrimp Coconut Curry recipe

  • Prep Time: 10 Mins

  • Cook Time: 20 Mins

  • Total Time: 30 Mins

  • Makes 4 Servings

Ingredients:

  • 20 Count, Jumbo Shrimp (I use Trader Joe’s peeled and deveined from the freezer section)

  • 1 can, Yai’s Thai Green Thai Coconut Curry Sauce

  • 1 Medium Jalapeno, sliced

  • 1 Cup, sugar snap peas

  • ½ Large Sweet onion, diced

  • 1 Tablespoon, minced garlic

  • 1 Tablespoon, finely chopped fresh basil

  • Salt & Pepper to taste

  • 1 Tablespoon, olive oil

Directions:

  1. Heat olive oil in large skillet. Add shrimp and reduce heat to low. Cover to steam shrimp for 5-7 mins (if not using frozen shrimp, add ¼ cup of water to steam).

  2. Add jalapeno, sugar snap peas, onion, garlic, basil, salt, and pepper to skillet and cook over medium heat for 5-7 mins, or until onions begin to caramelize.

  3. Add Yai’s Thai Green Thai Coconut Curry Sauce. Cover and cook for another 5-7 mins until sauce begins to thicken.

  4. Serve warm (OVER CAULIFLOWER RICE) and enjoy!