Thai Coconut Shrimp Curry

Ingredients

• 1 lb raw shrimp, peeled and deveined
• 1 tablespoon avocado oil
• 1 white onion, diced
• 1 red bell pepper, sliced
• 1 cup snap peas or chopped broccoli
• 1 to 2 jalapeños, sliced
• 2 cups baby spinach
• 2 tablespoons red curry paste
• 1 can (13.5 oz) light coconut milk
• 2 teaspoons golden monk fruit sweetener
• 1 1/2 tablespoons cornstarch mixed with 1 1/2 tablespoons cold water
• Juice of 1 lime, plus wedges for serving
• 2 to 3 tablespoons chopped Thai basil
• Red pepper flakes, to taste

Steps

1. Heat the oil in a large pan over medium-high heat. Cook the onion, bell pepper, snap peas and jalapeño until just softened, 4 to 5 minutes. Lift them out with a slotted spoon.
2. Lower the heat to medium. Whisk in the coconut milk, curry paste and sweetener and bring to a gentle boil.
3. Stir in the cornstarch slurry and simmer about 5 minutes, stirring now and then, until thickened.
4. Pat the shrimp dry and add them to the sauce with the vegetables. Simmer gently just until the shrimp are pink and opaque, then stir in the spinach until it wilts.
5. Stir in the lime juice, taste, and add red pepper flakes for more heat. Top with Thai basil and serve with brown rice and lime wedges.