• Wash and dry produce. • Thinly slice zucchini. Cut bell pepper into strips. • Rinse shrimp* under cold water, then pat dry. In a medium bowl, mix shrimp, curry powder, stock concentrate, a pinch of salt, and pepper. TIP: Use less curry powder if you like a milder flavor. You can always add more when you taste and season your finished curry.

• Drizzle oil in a hot large pan. Add zucchini and bell pepper. Cook, stirring occasionally, until veggies are slightly tender, 5-6 minutes. • Stir in seasoned shrimp; cook, stirring occasionally, until shrimp are opaque and cooked through, 3-4 minutes more. • Stir in coconut milk and chili sauce. Bring to a boil, then cover and turn off heat.

• While curry cooks, massage rice in package to break up grains; partially open package. Microwave for 90 seconds. TIP: For a richer flavor, add 1 TBSP butter to the rice. • Quarter lime. Tear cilantro. • Once curry is done, stir in juice from half the lime. Taste and season with salt and pepper.

• Top rice with shrimp curry. Sprinkle with cilantro, peanuts, and crispy fried onions. • Serve with remaining lime wedges on the side. TIP: If you have extra time, toast the peanuts first to add some extra crunch and flavor! Shrimp are fully cooked when internal temperature reaches 145°.