FREEKEH RED CURRY.jpg

THAI RED CURRY SHRIMP STIR FRY

Prep Time 15 minutes

Cook Time 45 minutes

 Total Time   60 minutes

 Servings: 4-6 servings

INGREDIENTS:

  • 2  ½ cups vegetable broth

  • 1 (8-ounce) package freekeh

  • 3 tablespoons coconut oil

  • 1 onion, diced

  • 2 red bell peppers, sliced

  • 3 carrots, sliced

  • 1  ½ cups broccoli, chopped

  • 1  ½ cups sugar snap peas

  • 3 cloves garlic

  • 1 (12 ounce) can coconut milk

  • 2 tablespoons Thai Red Curry Paste

  • 1 tablespoon reduced-sodium soy sauce, reduced sodium tamari or coconut aminos

  • 2 tablespoons fish sauce

  • 1 lb shrimp, peeled and deveined 

  • Chopped cilantro, for garnish

  • lime slices, for garnish

  • chopped cashews for garnish

Instructions:

  1. Add 2 ½ cups broth and freekeh to a saucepan over medium heat. Bring to a boil. Reduce heat, cover and simmer for about 25 minutes until Freekeh is tender.

  2. In a separate medium-large saute pan, add coconut oil over medium heat. Toss in onion, sweet peppers, carrots, broccoli, sugar snap peas and garlic. Stir well. Reduce heat to medium add coconut milk, red curry paste, soy sauce and fish sauce and stir together and cook until vegetables are tender. 

  3. Add shrimp and cook until just pink on both sides then add cooked freekeh and stir well to combine. 

  4. Garnish with lime slices, chopped cilantro  and chopped cashews.