Coconut Red Curry with Shrimp and Fresh Veggies

Creamy coconut red curry with tender shrimp, red bell peppers, snap peas and mushrooms. Great over brown rice!

Ingredients: Shrimp, Coconut milk, Red curry paste (red chili, lemongrass, garlic, salt, galangal, shrimp paste (shrimp, salt), Lime peel, coriander seed, pepper, cumin, turmeric), Red bell pepper, mushrooms, snap peas, non gmo canola oil , salt, Brown sugar, fish sauce (anchovy extract, water, salt)

Serving Size: 1.5 cups coconut red curry with 1/2 cup fresh veggies and 4 oz shrimp

Eat Within: 3 days

Instructions: Bring curry to a boil in heat safe dish, add veggies and shrimp and simmer for 5 minutes.

Notes: Enjoy with Sesame Red Rice and Edamame Salad!

Pairs Great With

Ingredients: Flour, parmesan cheese, Rosemary”,” non gmo olive oil canola blend , garlic, sugar, yeast, salt

Serving Size: 3 cups

Eat Within: 10 days

Instructions: Enjoy!

Ingredients: Flank steak, non gmo canola oil , gluten free soy sauce (water, soybeans, rice, salt), lemon, worchestershire (distilled white vinegar, molasses, sugar, water, salt, onions, anchovies, garlic, cloves, tamarind extract, natural flavorings, chili pepper extract), whole grain mustard (water, mustard seed, vinegars (white distilled, red wine and white wine), sugar, salt, white wine, garlic, spices, xanthan gum, turmeric, citric acid, artificial and natural flavors, annatto), Garlic, Black pepper

Serving Size: 4 oz sliced flank steak

Eat Within: 4 days

Notes: false

Instructions: Enjoy cold or reheat on low heat until warmed through.

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Coconut Red Curry with Shrimp and Fresh Veggies

$11.35

Pairs Great With

$4.10

$9.50

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