Thai Curry Coconut Shrimp w/ Lemongrass, Broccoli, Mushrooms, Red Rice (for 1)


For Thai Curry Coconut Shrimp, we simmer large shrimp in a piquant coconut broth made with mushrooms, bell peppers, onion, celery, ginger, garlic, red curry paste, gluten-free soy sauce, and lime juice; lemongrass stalks are steeped in the broth and removed at the finish. We then add broccoli and kale, simmer more, and serve the steaming *Thai Curry Coconut Shrimp with a side of chewy red and brown rice pilaf. Garnished with fresh cilantro leaves. 

*Thai curries are slightly thickened with corn starch slurry, a paste made with equal parts corn starch and water.

Only 1 left in stock