EMBER'S THAI GREEN CURRY

Ingredients
1 Tablespoon of Thai Kitchen’s green curry paste
1 Pound of fresh shrimp peeled and deveined
½ pound of fresh green beans with ends clipped (canned will not work) 
3 Minced garlic cloves 
½ Green bell pepper sliced (NO NOT DICE) 
½ Red bell pepper sliced (DO NOT DICE) 
1 can of regular coconut milk
½  Cup of heavy whipping cream 
½  Cup of unsweetened vanilla almond milk
1 teaspoon of coconut oil 
1 tablespoon of fish sauce (soy sauce if you don’t have any)
1 teaspoon of red pepper flakes (more if you like it spicy) 
1 bunch of fresh basil (at least 7 leaves) 
1 stalk of fresh lemongrass minced (or 4 drops of lemongrass essential oils)
½ Fresh lime 

Directions 

1. Use coconut oil and minced garlic to pan fry your shrimp just before it is completely cooked and set aside 
   
2. In a large pot over medium heat pour in your coconut milk and green curry paste.  Cook slowly until paste is completely dissolved, stirring occasionally.  
   
3. Next add fresh basil, lemongrass, red pepper flakes, and fish sauce. Again allowing ingredients to simmer together for about 5 minutes stirring occasionally. 
   
4. Now add in cooked shrimp with drippings (garlic bits and all) and bell peppers allow all those ingredients to cook together for 5-7 minutes.
   
5. Add in your green beans and squeeze the juice out of your lime into the pot and then pour in heavy whipping cream. 
   
6. Bring your curry to a slight boil remember to give all the ingredients time to fuse together. When you taste this curry it's not going to be very good and that is to be expected! 
   
7. Lastly add in your almond milk and continue to cook on low for another 10 minutes occasionally tasting curry. Add more red pepper flakes and salt if desired but it should be fine! 
   
8. Serve over plain cauliflower rice! 
   

Tip: Feel free to add other vegetables to this dish such as mushrooms, broccoli, zucchini noodles, or eggplants . Use chicken,  steak, or tofu as an alternative proteins.