n I made a creamy curry shrimp n veggie stir fry for lunch (no rice cuz I’m eating less carbs boohoo but guess what u can eat this w ur favorite rice I prefer basmati or jasmine) this creamy curry is super easy to make…I used what I had at home n here u go!

8-12 large shrimps shell off cut in half
1 large zucchini cut in large 1 inch chunks
large handful of cremini mushrooms (or button) cut in half (this is the best way to measure…no more measuring tools)
large handful of sugar snap peas (when I say large handful I mean spread ur fingers out as far as u can n grab as much as u can)
1/4 cup coconut oil
1 small onion chopped
4 garlic gloves chopped
1 teaspoon salt or to taste some people need more salt
sprinkle of pepper
1 teaspoon curry powder
1 teaspoon paprika
1/2 teaspoon turmeric
1 3/4 cups water
1 large tablespoon of lebni (this makes it mediterranean 🙂 ) or sour cream
or add coconut milk about 1/4 cup
gently chopped fresh basil about 4 springs (just leaves discard stems)
cayenne pepper for heat if that’s ur thing

in a super large skillet or large pot saute onion n garlic in coconut oil on high heat n make sure to keep stirring so not to burn
add salt n seasonings n stir for a couple minutes till incorporated
add veggies n stir
add water stir bring to a boil
add lebni or sour cream n stir just for a couple more minutes n make sure to dissolve completely
u want zucchini n snap peas to stay bright green
add shrimp n make sure they’re submerged in the curry sauce…cook for 1 more minute turn off stove shrimp will continue to cook (u want them to change color to pink but don’t want to over cook)
add basil n one last stir (note the name STIR fry)
spoon over ur favorite rice…I love basmati or jasmine (second time I’ve mentioned rice) or eat low carb like I did
sprinkle some cayenne for heat if u like

I’ve made this before n added pineapple chunks n some of the juice too…so good…trust me!

enjoy my friends! serves about 2-4 people depending on how hungry these people are 🙂

comment me w anything!