Ingredients
1 lb top round beef cut into strips
1 4oz package frozen wild caught salad shrimp (thawed)
2 tbsp coconut oil
1-2 tbsp almond butter (crunchy)
1 tbsp red Thai curry paste
1 tbsp Sriracha red chili sauce
1 tsp habanero hot sauce
2-3 tbsp full fat coconut milk (Native Forest brand)
3 cloves garlic (minced)
1 bunch green onions (diced)
1 tsp dried red chili flakes
1/2 head red cabbage (shredded)
1 tbsp butter
Directions:
Melt 1 tbsp coconut oil over medium heat in a large saute pan or wok. Add beef. Brown the beef for 3-5 minutes, stirring occasionally. Add garlic and green onions and cook for another 2-3 minutes. Add shrimp, red Thai curry paste, Sriracha, hot sauce and coconut milk. Stir in almond butter. Reduce heat and let come to a low simmer.
In a separate saute pan, melt the other tbsp of coconut oil over medium heat. Add shredded cabbage and stir, cooking for ~10 minutes.
When cabbage has softened, plate 1/2 the cabbage and top with 1/2 of the pad Thai mixture.
Yield: 2 bowl-licking meals.
source: fitnessinanevolutionarydirection
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