- 2 pounds medium raw shrimp
- 2 cloves garlic, minced
- 1/4 cup chopped white onion
- 1/4 cup chopped red bell pepper
- 2 tablespoons ghee (clarified butter)
- 1/2 teaspoon sea salt
- 1 lemon grass, chopped
- 2 Thai chili peppers
- 1 tablespoon grated fresh ginger
- 2 tablespoon fresh Thai basil, finely chopped
- Juice from one fresh lime
- 1 package 7 ounces Thai Coconut Sauce (Kevin's Natural Foods)
- 1 (15 ounce) can unsweetened coconut milk
- 4 cups cooked rice cauliflower
- Fresh Thai basil
- Mini red bell peppers
- In a large saute pan add ghee, garlic, shrimp, onion and bell pepper.
- Cook over medium high heat.
- Season with salt.
- Then add Thai chili peppers and add grated ginger. Mix well.
- Once shrimp are light pink (about 5-6 minutes) add Thai Coconut Sauce, coconut milk and mix well.
- Cover with lid and let simmer about 10 minutes.
- Turn off heat and add fresh lime juice. Mix well.
- Serve over cooked riced cauliflower.
- Garnish with fresh Thai basil and red peppers.
- Enjoy!