Coconut Curry Shrimp with Stir-fry Vegetables

This is a delicious way to try something new and healthy in your house.

2 tablespoons coconut oil (vegetable or canola oil will work, but the coconut oil has a higher smoke point)
1 bag fresh snow peas
1/2 bag fresh broccoli florets
1 orange bell pepper sliced
1 large onion sliced
1 cup sliced baby Bella mushrooms
1 cup baby carrots sliced on the bias (at an angle)
1 1/2 pounds shrimp peeled and deveined
1 teaspoon diced green chilies
1 teaspoon cumin
1 teaspoon ground coriander
2 teaspoons curry powder
Salt and pepper to taste
2 cans coconut milk
2 tablespoons cold water
2 tablespoons corn starch

2 cups brown rice
2 cups chicken stock
2 cups water
1 teaspoon salt
1 teaspoon curry powder

4 pieces tandoor bread (optional, but delicious)

In a medium sauce pot bring the rice, liquid, salt and curry powder to a boil. Cover, reduce the heat and simmer for 35-40 minutes or until rice is tender. In a large heavy bottom skillet over medium high heat melt the coconut oil, add the vegetables in and let cook for 5 minutes. Add the salt, pepper and spices. Let this cook for another 2 minutes. Add the coconut milk. (make sure to shake the cans before opening) let this simmer for 5 minutes then add the shrimp. Let this cook for another 10 minutes or until the shrimp is pink and starting to curl. In a separate bowl stir together the water and corn starch. Pour this mixture into the pan and let simmer for another 2 minutes. Serve this over the rice and enjoy. For more on this recipe or any others please email me at alesia.leach@gmail.com