Bored of Your Usual Dinner Ideas? Switch Things Up With This Shrimp Curry Stir-Fry

Shrimp and Vegetable Curry Bowl

Adapted Recipe by Taylor Celentano

Preheat your oven to 400°F. Lay your asparagus out onto your baking sheet, drizzle with olive oil, salt, pepper, and garlic powder, and bake for 22-25 minutes.
In your sauté pan, heat up two tablespoons of olive oil, toss in your sliced red bell peppers, sprinkle salt/pepper, and cook for 5-7 minutes while stirring occasionally.
Add in your shallot/onion mix and cook for another 5-10 minutes or until your peppers and onions are soft.
Add in your minced garlic and sauté for another 2-3 minutes, then add in your halved tomatoes and cook for another 5-7 minutes.
Add in your curry sauce. Add 1/3 cup of chicken broth to your curry sauce jar, shake well to get all sauce off the sides, and pour into your pan.
Toss in your fresh basil leaves, mix well, and let sauce simmer (stirring occasionally) on medium-low heat while you prep your shrimp.
Add your butter to a frying pan, then add your frozen shrimp to the pan and let “boil” in the butter and water that melts into the pan as the shrimp heat up. Let cook for 8-10 minutes.
Add shrimp (using tongs) directly to your sauce to finish cooking while also soaking up the flavors of the sauce for another 7-10 minutes.
Turn heat off and sprinkle your green onions on top.
Cook your rice (I used microwaveable packets).
Plate your rice, lay a handful of your asparagus on top, and then scoop a healthy serving of your stir-fry on top. Finish with a sprinkle of green onions and a piece of naan, and enjoy!