The Whole30 book has some great recipes in the back, and one of them inspired this meal. After picking up some yellow curry paste at the awesome local Asian grocery store, I mixed it with a few cans of coconut milk (more than I planned because the paste was surprisingly spicy!) to make the curry sauce, which was added to sauteed red pepper, onion, snow peas, broccoli, shrimp, and baby bok choy. I ended up serving it on some steamed cauliflower 'rice' because curry is just begging for something to soak it up, right?
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