INGREDIENTS
30
large shrimp, peeled, deveined
1/2 cup
coconut milk
1/2 cup
chicken broth, low sodium
1
lime, juiced
1 tbsp
Thai red curry paste
1 tbsp
brown sugar
1/2 tbsp
creole seasoning
2 tsp
black pepper
2 tsp
garlic powder
1 tsp
onion powder
1 tsp
chili powder
extra virgin olive oil
green onion to garnish
cilantro to garnish
rice and crusty bread to serve