I made this really easy recipe the other night using just ingredients from Trader Joe’s. (Okay, I lie… there are 3 key ingredients that are not available at TJ’s, but if you made one of my other recipes, you should already have them.)

Ingredients:

• 1 package of frozen cooked medium shrimp
• 1 package of frozen Harvest Hodgepodge vegetables
• 1/2 can of light coconut milk
• thinly sliced ginger (keep in freezer to make it easier to slice)
• minced garlic
• 3 frozen basil cubes
• ~3T red curry paste*
• ~1t fish sauce*
• ~2T coconut oil*

Melt coconut oil in a large wok over medium-high heat. Add ginger and garlic and brown slightly. Toss in the Harvest Hodgepodge vegetables and stir fry until the veggies have softened. Pour in the coconut milk and mix in the curry paste. Add a few shakes of fish sauce (~1 tsp) to the wok and stir everything well. Meanwhile, take the frozen shrimp and place in a strainer then rinse with cool water. Drain the shrimp well and once the liquid in the wok is bubbling, add the shrimp. Add the frozen basil cubes and stir well to break them up and distribute evenly. Lower heat to medium and continue to cook until the shrimp soften. Take care not to overcook or the shrimp will end up rubbery!

Before any of you reports me to Internal Affairs for the Paleo PD, yes I know the Harvest Hodgepodge includes baby corn. I was just testing you — good eye! Seriously though, of course I was picky enough to remove the baby corn when I ate it… you make your own call.

* – ingredient not available at Trader Joe’s, sold separately, some assembly required and batteries not included.

WOD – 11.19.09

2 rds:
25 Deadlifts
25 Wallballs
25 KBS
25 Push Press

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