Ingredients:

  • 1.5 lbs Large Shrimp, peeled and deveined
  • 1 tbsp Coconut oil
  • 0.5 tsp Sea salt
  • 1 small Yellow onion, finely diced
  • 1 Red bell pepper, thinly sliced
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh ginger, grated
  • 3 tbsp Red curry paste
  • 13.5 oz full-fat coconut milk
  • 1 tbsp Brown sugar
  • 1 tbsp Fish sauce
  • 0.5 Lime, juiced
  • 0.25 cup Fresh cilantro, roughly chopped

Instructions:

  1. Pat the 1.5 lbs of shrimp completely dry with paper towels. Heat 1 tbsp coconut oil in a large skillet over medium high heat. Add shrimp and 0.5 tsp sea salt.
  2. Sizzle the shrimp for 1 minute per side until pink and opaque. Remove from the pan immediately and set aside.
  3. In the same pan, add the diced yellow onion and sliced red bell pepper. Cook for 3 minutes until the onion is translucent and soft.
  4. Stir in the 3 cloves of minced garlic, 1 tbsp grated ginger, and 3 tbsp red curry paste.
  5. Cook for 1 minute until the paste is fragrant and darkened slightly.
  6. Pour in the 13.5 oz coconut milk, 1 tbsp brown sugar, and 1 tbsp fish sauce.
  7. Let the mixture bubble gently for 5 minutes until slightly thickened and velvety.
  8. Return the shrimp to the pan and stir in the lime juice. Heat for 1 minute until the shrimp are just warmed through.
  9. Remove from heat and sprinkle with 0.25 cup fresh cilantro. Serve immediately.