Ok, still obsessed with getting my hair cut. I know you’re all relieved about that–wondering if I was going to commit to looking amazing and all. I’ve also been completing my Lululemon collection. Why does every piece make my ass look amazing? Sigh. I want IT ALL!
I was craving some Thai the other day and came up with this little number.
2 tbsp coconut oil
1 lb uncooked shrimp, peeled and tails removed
3 cloves garlic, pressed (or minced)
3 tbsp green curry paste
1 bunch Swiss chard, stems removed and saved
1 red bell pepper, diced
1 cup coconut milk
2 tbsp palm sugar (or more or less, depending on how sweet you want it)
salt, pepper and red pepper flakes, to taste
Chopped cilantro for garnish
Start by prepping your veggies. For the chard, remove the stems and slice the stems in to 1/2 inch pieces. Cut the leaves into 1-1/2 inch pieces. Heat a large skillet over medium heat and add oil. Once the oil is melted/heated, add the garlic and sautee 1 minute. Then add the chard stems (stems only!) and the bell pepper. Sautee those until pretty soft. Add the green curry paste and stir constantly until the paste is dissolved completely. Add the coconut milk and palm sugar. Stir to combine, then adjust seasonings. (I added some extra spicy Madras curry powder, too.) Add the chard leaves and let simmer 5-7 minutes. Once the leaves are softened, add the shrimp and cook about 10 minutes or until all the shrimp are pink. Remove from heat and serve in bowls. Garnish and enjoy!