Lemongrass & Ginger Shrimp Stirfry

Mince the lemongrass the best you can, add ginger and marinade the shrimp for 30 min.

In a large pan heat coconut oil and add shrimp (not including marinade)

When shrimp just turns pink, add the yellow curry paste and 1/2 the can of coconut milk, mix to combine.

Add the veggies and cook for about 3 min.

After 3 min, add the rest of the coconut milk, mix and let cook for 5 min.

Serve with rice or noodles .. it doesn't take very long, I like my veggies to be a little crisp but you're more than welcome to cook longer . ENJOY!!