Lemongrass & Ginger Shrimp Stirfry

1. 1

   Mince the lemongrass the best you can, add ginger and marinade the shrimp for 30 min.

2. 2

   In a large pan heat coconut oil and add shrimp (not including marinade)

3. 3

   When shrimp just turns pink, add the yellow curry paste and 1/2 the can of coconut milk, mix to combine.

4. 4

   Add the veggies and cook for about 3 min.

5. 5

   After 3 min, add the rest of the coconut milk, mix and let cook for 5 min.

6. 6

   Serve with rice or noodles .. it doesn't take very long, I like my veggies to be a little crisp but you're more than welcome to cook longer .

7. 7

   ENJOY!

8. 8

   !

* Per serving · 4 servings · Values may vary.

No additional tips available.