#I

Ingredients:

• 2 tablespoons avocado oil or other cooking oil
• 1 cup thinly sliced white onion (about ½ onion)
• ¾ pound large shrimp, peeled and deveined (about 16–20 shrimp)
• 1 (7-ounce) package Saffron Road Thai Red Curry Simmer Sauce
• ½ cup water
• 1 package Noodle or Miracle Noodle
• ⅓ cup Dang Toasted Coconut Chips
• Fresh cilantro sprigs, for garnish
• ¼ cup toasted peanuts

Directions:

1. Heat oil in a heavy skillet over medium-high heat. Add onion and cook for 3–4 minutes, until softened. Push to the side of the skillet.
2. Add shrimp to skillet and cook for 3 minutes. Flip to other side and cook for another minute.
3. Reduce heat to low, and add Thai curry sauce and water. Stir gently and simmer until sauce begins to bubble. Remove from heat.
4. While sauce is simmering, prepare Nooodles or Miracle Noodles Drain/Rinse – Dry Fry and then add to Pan.
5. Just before serving, stir in coconut chips.  Serve  in four serving bowls. garnish with cilantro and toasted peanuts.