Ingredients:

• 1 can coconut milk (13.5 fl oz)

• Green Beans

• Broccoli

• 2 tbsp Thai Green Curry Paste

• 1 tsp salt

• Raw Peeled Shrimp (Can also use tofu or chicken)

• Lime

• Cilantro (optional for garnish)

• Rice of Choice (we suggest Jasmine Rice)

• 2 tbsp ginger garlic paste

• 1 tbsp olive oil

• 1 tbsp chopped pepper (can be Jalapeño or Serrano)

Instructions:

1. Start by preparing all the veggies and shrimp. We used green beans and broccoli but feel free to use veggies of your preference. Set aside after washing, rinsing, and chopping (to your preference).

2. In a medium saucepan on medium-low heat, add olive oil and ginger garlic paste. Warm the mixture but be careful not to burn the garlic (about 1-2 minutes). Add 1 tbsp of the green curry paste and saté.

3. Add in the coconut milk and stir. Bring to a simmer. Give it a taste test, adding more salt and curry paste as needed.

4. Throw in the broccoli florets, green beans, and shrimp, and cover. Simmer for about 5-10 minutes or until shrimp is cooked and veggies are softened.

5. Add some lime and cilantro to taste.

6. Serve over a bowl of rice.