Thai-Spiced Shrimp & Cabbage Stir-Fry with Coconut Rice

Ingredients

• Shrimp, peeled and deveined
• Cabbage, shredded
• Carrots, julienned
• Bell peppers, sliced (any color)
• Red curry paste (check allergen information)
• Coconut milk
• Soy sauce alternative
• Lime juice
• Garlic, minced
• Ginger, grated
• Coconut rice (rice cooked with coconut milk)
• Fresh cilantro, chopped
• Peanuts, chopped (optional, if allowed)

Instructions

1. Cook coconut rice according to package directions.
2. In a wok or large pan, stir-fry shrimp with red curry paste, minced garlic, and grated ginger until pink.
3. Add shredded cabbage, carrots, and bell peppers.
4. Stir-fry until vegetables are tender-crisp.
5. Pour in coconut milk and soy sauce alternative.
6. Simmer for a few minutes until sauce thickens slightly.
7. Stir in lime juice.
8. Serve the stir-fry over coconut rice.
9. Garnish with fresh cilantro and peanuts (if using).