Green Curry with Shrimp

Ingredients:

• 1 ½ Tablespoons sesame oil
• 1/2 yellow onion, chopped
• 3 cloves garlic, minced
• 1 Tablespoon grated fresh ginger
• 2 Tablespoons Thai Green curry paste
• 1 13 oz can coconut milk
• 1 zucchini, chopped
• 1 cup shredded cabbage
• juice of one lime
• 1 Tablespoon low-sodium tamari, or soy sauce or coconut aminos
• ¼ teaspoon cayenne pepper
• 1 lb. peeled and deveined shrimp
• ¼ cup fresh basil, chopped
• ¼ cup fresh cilantro, chopped
• ¼ cup chopped green onion, for garnish
• cooked rice or zucchini noodles, for serving
• sriracha, for serving
• lime wedges, for serving

Instructions:

1. Heat oil over medium-high heat in a large skillet. Once hot, add onion, garlic and ginger and sauté until fragrant, about 3-5 minutes. Add in curry paste and sauté 1 minute. Add coconut milk, zucchini, cabbage, lime juice, tamari and cayenne pepper to the skillet. Combine and turn up the heat to medium-high so the liquid starts to simmer. Cook for about 5 minutes.
2. Add shrimp to the pan and cook until shrimp are pink and cooked through, about 3-4 minutes. Add basil and cilantro to the pan and toss to combine. Remove skillet from the heat.
3. Serve curry over zucchini noodles (can be raw or quickly sautéed) or cooked rice. Garnish each plate with green onion, fresh cilantro, a lime wedge and a little sriracha if you want more spice. Enjoy!