15-Minute Coconut Curry Shrimp Stir Fry

Ingredients

• 1 teaspoon coconut oil
• 1/2 medium white onion (sliced)
• 1 medium carrot (sliced)
• 1/2 medium green pepper (sliced)
• 1 teaspoon ginger (finely diced or grated)
• Pinch of salt
• 1 clove garlic (diced)
• 180 g shrimp (0.4 lb. prawns, peeled)
• 1 teaspoon fish sauce
• 1 teaspoon mild curry powder
• 1/4 cup coconut milk
• Juice of 1/2 lime
• Fresh coriander/cilantro for garnish (optional)
• 2 teaspoons coconut oil
• 1.5 medium white onion (sliced)
• 3 medium carrots (sliced)
• 2 medium green peppers (sliced)
• 1 tablespoon ginger (finely diced or grated)
• 1/2 teaspoon salt
• 3 cloves garlic (finely diced)
• 700 g prawns (1-1.5 lbs., peeled)
• 1.5 tablespoon fish sauce
• 2.5 teaspoons mild curry powder
• 1 cup coconut milk
• Juice of 1 lime
• Fresh coriander/cilantro for garnish (optional)

Instructions

1. 1

   Heat coconut oil in a large frying pan or a wok over medium-high heat. Add the onion and cook for a minute, stirring a few times.

2. 2

   Add the carrots, peppers, and ginger and stir fry for 2-3 minutes (a little longer if cooking for 4).

3. 3

   Then add the prawns, garlic, fish sauce and curry powder. Stir through for 30 seconds. Then add the coconut milk and a splash of water. Stir fry for a further 2 minutes, then drizzle with lime juice and serve.

4. 4

   If cooking for 4, increase those 2 last minutes of cooking to 3-4 minutes.