Ingredients

The following ingredients have 4 Servings
  • 1.5 pounds raw shrimp ((peeled and deveined))
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons curry powder
  • 2 cloves garlic ((minced))
  • 1 shallot ((sliced thin - can use a small onion instead))
  • 2 bell peppers ((cut into 1/2-inch strips - red, orange, and/or yellow))
  • 2 tablespoons tomato paste
  • 1 13.66 ounce can coconut milk ((full fat))
  • fresh cilantro ((optional garnish))

Instruction

  • Season the shrimp with salt and pepper and set aside.
  • Heat the olive oil and curry powder in a large skillet over medium heat. Cook, stirring frequently, for about a minute.
  • Add the garlic and shallot. Cook, stirring often, for 30 seconds to a minute.
  • Toss in the pepper strips and cook until just starting to softened, about 3-4 minutes.
  • Stir in the tomato paste, then add the coconut milk and bring to a boil.
  • Add the shrimp and cook until they turn pink and are no longer translucent, about 2-4 minutes, depending on the size of the shrimp.
  • Serve as is, or over rice or noodles. Garnish with fresh cilantro, if desired.