Lemongrass & Ginger Shrimp Stirfry

• 1 zucchini, halved and sliced
• 1 Green pepper, sliced
• 1 Red pepper, sliced
• 1 lb Shrimp, deveined and peeled
• 1 1/2 tbsp thai yellow curry paste
• 1 can Coconut milk
• 1 tsp Coconut oil
• 2 lemongrass stalks, minced (tough outer bit removed)
• 1 1/2 tbsp Fresh grated ginger

1. Mince the lemongrass the best you can, add ginger and marinade the shrimp for 30 min.
2. In a large pan heat coconut oil and add shrimp (not including marinade)
3. When shrimp just turns pink, add the yellow curry paste and 1/2 the can of coconut milk, mix to combine.
4. Add the veggies and cook for about 3 min.
5. After 3 min, add the rest of the coconut milk, mix and let cook for 5 min.
6. Serve with rice or noodles .. it doesn't take very long, I like my veggies to be a little crisp but you're more than welcome to cook longer .
7. ENJOY!
8. !

zucchini, green pepper, red pepper, shrimp, curry paste, coconut milk, coconut oil, lemongrass stalks, ginger

Taken from cookpad.com/us/recipes/352914-lemongrass-ginger-shrimp-stirfry (may not work)