Thai-Style Shrimp Curry
2 tbsp. butter
1 medium onion, chopped
2 cloves garlic
1 bell pepper, chopped
1/2 cup celery, chopped
2 tbsp. flour or flour substitute
1 tbsp. curry powder
1 tsp. "soy" sauce
1 can (15 oz.) diced tomatoes
1 cup coconut milk
1 can (8 oz.) pineapple chunks
1 lb. shrimp, peeled and de-veined
Melt butter in large skillet. Add onion, garlic, green peppers, and celery and cook until tender. Push veggies to one side and blend in flour. Add curry powder, "soy" sauce, diced tomatoes, pineapple, and coconut milk. Mix everything together. Bring to a boil, stirring constantly. Reduce heat and simmer, uncovered, for 10 minutes. Add shrimp and cook an additional five minutes or until pink. Serve on hot rice.
Source: Intolerant Offspring Original
Free of the Following Allegens: Egg, Fish, Milk, Peanut, Soy, Tree Nut, and Wheat