2 to 3Tablespoonsbrown rice flour or sorghum flour
Salt and pepperto taste
Prep your vegetables: slice the bell peppers, julienne the zucchini, and slice the onion. Put all the sliced vegetables in a freezer bag. Set aside
Prep your shrimp: if you are using fresh raw shrimp, rinse the shrimp and peel it if needed and put in a freezer bag separate from the vegetables. If using frozen shrimp, put the frozen shrimp directly in a freezer bag (make sure you are using peeled shrimp if they are frozen). Set aside
Prep the sauce: In a measuring bowl, whisk together the coconut milk, chicken broth, green curry paste, fish sauce, and sesame oil. Pour half of the sauce mixture into the freezer bag with veggies, and the other half of the sauce into the freezer bag with shrimp.
Put the prepped veggies and shrimp in the freezer together and label your bags. Freeze until you are ready to cook them!
When you are ready to cook your stir fry:
Remove the freezer bags from the freezer and let them thaw in the fridge overnight. The sauce will marinate the vegetables and shrimp as it thaws.
When you are ready to cook the stir fry, saute the vegetables and sauce in a large skillet or wok until they are begin to get tender.
Add the shrimp and sauce to the pan and continue to cook
As the veggies and shrimp are cooking, sprinkle the brown rice flour or sorghum flour over the sauce 1 Tablespoon at a time, stirring well after each addition.This will help to thicken the sauce. If you want your sauce thicker, use 3 Tablespoons flour, if you want a thinner sauce, use 1-2 Tablespoons flour.
Cook the veggies and shrimp until the shrimp is cooked through.