Ingredients
The following ingredients have 4 Servings
- 1 tablespoon coconut oil ((or substitute canola oil))
- 1 small onion, (chopped)
- 1 red bell pepper, (thinly sliced)
- 3 cloves garlic, (minced)
- 2 teaspoons ground coriander
- 1 teaspoon curry powder
- ¼ teaspoon ground ginger
- 1 ½ pounds medium raw shrimp, (deveined, shells, tails removed)
- ¼ teaspoon salt
- ⅙ teaspoon pepper
- 13.5 ounce canned coconut milk, (full fat preferred)
- 14 ounce diced tomatoes, (well drained)
- ¼ cup fresh basil, (thinly sliced)
- ½ tablespoon (optional) fresh lime juice
- 1-2 teaspoons sriracha, (OR ¼ tsp cayenne pepper / red pepper flakes)
- For serving: cooked Jasmine rice
Instruction
- Heat a large, deep skillet over medium high heat. Add the oil to heat then saute the onions and peppers until tender, about 3 minutes.
- Add the garlic, coriander, curry powder, and ground ginger to cook for 30 seconds longer.
- To the skillet add the shrimp and sprinkle with salt and pepper. Cook for 3 minutes, or until the shrimp is almost pink through. The shrimp will finish cooking in the sauce.
- Add the coconut milk, diced tomatoes, and basil. Bring to a boil, then lower the heat and simmer for 5 minutes, stirring occasionally. Stir in the lime juice and sriracha to taste. Serve immediately, over rice.
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