Coconut Curry Shrimp |
Coconut Curry Shrimp
some ingredients |
2 T. organic virgin coconut oil
12 cloves of garlic, thinly sliced
1/2 tsp. red pepper flakes
12 ounces frozen uncooked shrimp, peeled and deveined
15 ounce jar curry sauce
(I used PATAK's Tikka Masala Curry Simmer Sauce)
2 (15.5 ounce) cans organic chick peas, drained and rinsed
10 ounces frozen organic chopped spinach
3 C. cooked organic brown basmati rice
In a large saucepan, heat the coconut oil over medium heat. Add the garlic and pepper flakes and cook for about 2 minutes. Add in the frozen shrimp and cook until pink, about 10 minutes. Pour the curry sauce, the drained and rinsed chick peas and the spinach into the pot and heat through, about another 10 minutes. Serve over brown rice.
shrimp cooked with coconut oil and garlic |
finished dish |
dinner is served |
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