LUCY BURDETTE: Though I love Thai food, generally Thai curry is high in sodium and certainly soy sauce is. But this stir-fry accomplishes the goal of tasting like Thai food-- and tasting delicious! Vegetables can be interchanged according to the season and your taste.
Unflavored cooking oil such as canola
1 to 2 tablespoons curry powder, to taste
One half can organic coconut milk
One red bell pepper, seeded and cut into strips
1/2 pound uncooked shrimp, peeled and deveined
One bunch broccolini
Snow or sugar snap peas
One large clove garlic chopped
1 inch piece of fresh ginger chopped
Eight fresh basil leaves
Chop the broccolini, peas, and scallions into bite-sized pieces and saute until soft. Scrape these onto a plate and set aside. Sauté the shrimp very briefly, and add them to the plate with the vegetables.
Heat another tablespoon of oil in the frying pan and sauté the garlic, ginger and curry powder on lower heat for a minute or two. Add the coconut milk and stir well.
Mix the vegetables and shrimp into the sauce, adding 1 to 2 teaspoons of low sodium soy sauce if you choose. Bring everything to a simmer and cook a few minutes until the shrimp are pink. Stir in the basil leaves and serve over rice.
Now, lucky you, you have half a can of coconut milk to use in a smoothie the next morning. Add the coconut milk, 1/2 cup unflavored and unsweetened almond milk, one half banana, and 1/2 cup frozen strawberries to a blender. (Blueberries or other various berries maybe substituted to suit your taste.) Whir everything together until smooth. And enjoy!
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