Protein Red Curry by Brianna Bernard

Directions

1. Coat the bottom of your Dutch oven with olive oil spray over medium heat. Add onion and cook for 8 to 10 minutes or until the onions are softened and golden brown.
2. Add ginger and garlic and cook for 1 minute more, until very fragrant. Season with 1/2 tsp salt and 1/2 tsp pepper.
3. Add red curry paste, stirring with a wooden spoon to coat all of the ingredients in the Dutch oven. Add the red pepper and sauté for 4 minutes, or until the peppers are softened.
4. Stir in unsweetened almond milk and 7 oz of water and bring to a simmer for 4 minutes.
5. Remove from heat and stir in lime juice and cilantro before serving over rice and shrimp.