Day...umm...

I just made the most kickass coconut curry!! My gosh, it's amazing! I'm so freaking excited!

Coconut Curry Shrimp
1-2 tablespoons of olive oil
bag of frozen shrimp
broccoli
baby carrots
3 mushrooms (it was all I had)
can of coconut milk
tablespoon curry powder

Coat a large saute pan (one with a lid) in olive oil. Add broccoli and carrots and let cook on medium low for a few minutes. Add the frozen shrimp and can of coconut milk. Cover and bring to a simmer.

I let it cook down for 10 minutes or so, stirring occasionally. Then I made a little hole in the middle with just coconut milk and added the curry powder and swirled it around, trying to only integrate it into the milk and not get it on the vegetables.

Cover and let it cook down on low heat for ten or so more minutes. Slice up mushrooms, add them to pot and cook for five more minutes. As long as you don't burn the vegetables at the start, and remember to lower the heat, it's impossible to mess up this meal!

This is by FAR the best coconut curry I've made (and I've made a lot of coconut curry). If you cook the vegetables down enough, the broccoli splits a bit and the sauce ends up tasting like a curry broccoli cheese soup. So freaking good.

The single best part about this meal is that BOTH kids are on their third bowl!!