Shrimp Curry w/ Rice Noodles

INGREDIENTS

14 oz full fat coconut milk

1.5 tb curry powder

1 tsp ground cumin 

1 inch ginger, chopped

2 garlic cloves, chopped 

1 small yellow onion, chopped

8 oz rice pad Thai noodles 

2 handfuls of fresh spinach, chopped

6 cherry tomatoes, halved 

shrimp, thawed, peeled and deveined 

cilantro

basil 

INSTRUCTIONS

Heat avocado oil and sauté ginger, garlic, and onion until soft. 

Add spices, stir, and “toast” for ~2 mins. 

Add coconut milk, stir and bring to a simmer.

Add spinach, tomato, shrimp, and salt. 

Cook uncovered until shrimp is done and sauce has reduced. 

Cook rice noodles per packaging instructions. 

Add to curry sauce and combine. 

Top with a generous handful of herbs (and sriracha if you like it spicy!).