Weeknight Curry

Carmen Mbwana

1-2 lbs Protein- Shrimp or chicken thighs
1 pepper sliced thin any color (red, green, yellow, orange)
1 Onion sliced thin or diced
2-3 Carrots diced or peeled into ribbons or chopped into circles
2 cloves Garlic minced
2-3 TBSP Red curry paste more for extra flavor
1 13.5oz Can of Full Fat Coconut Milk
2-4 cups Broth- Vegetable broth or Chicken Bone Broth Use more for a soupy curry
1 Lime zested and juiced Sub with 1 tsp rice vinegar
Optional Veggies: Chopped broccoli, chopped cauliflower, snap peas, green beans rough chopped, chopped spinach or leafy green of choice
Optional- 1 tsp lemon grass powder

In a medium pot or dutch oven over medium heat, add coconut oil or EVOO. If using chicken saute then add all the veggies and garlic. Sauté until onions become translucent.
Add curry paste. Stir, add broth. Give a good stir.
Bring to a boil. Then simmer for 10mins or until veggies are tender.
Add coconut milk.
If using Shrimp add now and cook until shrimp are pink (less than 5 mins).
Add lemon or lime juice and serve.

Serve with rice and cilantro as a garnish.

Frozen shrimp works too. Peel and devein shrimp.

Fresh grated ginger and turmeric add beautiful flavors.