Thai-Inspired Coconut Curry Shrimp Bowls

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 can coconut milk, 13.5 oz
• 2 tbsp red curry paste
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 2 tbsp lime juice
• 2 cups frozen stir-fry vegetables
• 2 cups jasmine rice, cooked
• 1/4 cup cilantro, chopped
• 1/4 cup cashews, chopped

Instructions

1. 1

   In a large skillet, combine the coconut milk, curry paste, fish sauce, and brown sugar. Bring to a simmer over medium heat.

2. 2

   Add the shrimp and frozen vegetables. Simmer for 5-7 minutes, until shrimp are opaque and vegetables are tender.