Nutty Coconut Curry Shrimp with Red Pepper and Green Beans


   1 tsp peanut oil

   1 red bell pepper, thinly sliced

   2 cups fresh or frozen green beans, trimmed

   4 scallions, whites and greens separated, chopped

   2 tbsp Thai red or green curry paste

   3 cloves garlic, minced

   1 lb shrimp, peeled and deveined (may substitute with tofu)

   ½ cup light coconut milk

   2 Tbsp natural peanut butter (no sugar added)

   1 hot sauce

   ½ cup fresh cilantro, chopped

   pinch of sea salt and freshly ground black pepper



1. In a large nonstick skillet, heat oil on medium-high. Add red bell peppers and sauté for 2 minutes. Add green beans, scallion whites, and curry paste and sauté one minute.

2. Add shrimp and garlic, season with salt and pepper and cook about 2-3 minutes, turning shrimp halfway through cooking.

3. Add coconut milk, peanut butter, and hot sauce. Mix well and simmer about 2-3 minutes, until shrimp is pink and cooked through.

4. Remove from heat, mix in scallion greens and cilantro.

Serves 2.

Recipe is: low carb, gluten free, spicy