Ingredients

The following ingredients have 4 Servings
  • 1 tbsp coconut oil
  • 1 red bell pepper (sliced)
  • 1 cup eggplant (diced)
  • 1 cup red onion (sliced)
  • 13.5 oz can coconut milk
  • 2 tbsp Thai red curry paste
  • 1 tbsp brown sugar
  • 1 lb shrimp (peeled & deveined)
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • 3-4 cups cooked rice
  • fresh cilantro (for garnish)

Instruction

  • Add the coconut oil to a large skillet or wok over medium high heat.
  • Once melted, add the bell pepper, eggplant and red onion, saute 3-4 minutes.
  • Add the coconut milk, red curry paste and brown sugar, whisk together and bring to a boil.
  • Reduce heat and simmer for 5 minutes.
  • Stir in the shrimp and cook for an additional 3-5 minutes.
  • Stir in the soy sauce and lime juice.
  • Remove from the heat, serve over rice and top with fresh chopped cilantro.