Shrimp and Veggie Coconut Curry

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• 2 tablespoons coconut oil
• 1 medium onion, sliced
• 1 clove garlic, crushed
• 1 medium zucchini, cut in 1 inch sticks;
• 1 medium yellow squash, cut in 1 inch sticks;
• 7 – 14 oz coconut milk*
• 1 – 2 tablespoons curry powder
• 0.75 – 1 pound peeled shrimp

Heat coconut oil in a skillet and add onion, garlic, and vegetables. Sauté to the desired consistency. Add curry powder and coconut milk.

Add shrimp last and cook until pink. You can sauté the veggies a little less if you want to cook down the coconut milk and let the sauce thicken.

Serve alone or with a small side of rice or baked sweet potato.

*Use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

Recipe submitted by Brandon, Austin, TX

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