THAI SHRIMP CURRY

Here is another favorite dish of ours. We love Thai food but there isn't a Thai restaurant near us on the island. These shrimp were local Side Stripe shrimp and were so delicious. Use any size or type of shrimp you can find in your supermarket or seafood market.

1 lb shrimp, peeled and deveined

1 T coconut oil

1 small red bell pepper, diced

½ yellow onion, diced

2 cloves garlic, minced or pressed

1-inch piece ginger, grated

2 T red curry paste

1 t fish sauce

¾ cup coconut milk, full fat

Juice of ½ lime

½ t red pepper flakes

Sea salt and fine ground pepper

¼ cup minced cilantro
1 scallion, sliced, for garnish

Jasmine rice, for serving

In a large cast-iron skillet, melt the coconut oil.

Add the shrimp and cook for 2 minutes.

Remove shrimp with a slotted spoon to a platter and set aside.

Add the bell pepper and onion, and cook for 2 minutes.

Add the garlic and ginger and cook another minute.

Stir in the curry paste and fish sauce.

Cook an additional minute, while stirring.

Slowly pour in the coconut milk and simmer 5 minutes, to thicken slightly.

Stir in the lime juice and red pepper flakes.

Season to taste with salt and pepper.

Return the shrimp to the skillet and heat through.

Garnish with cilantro and scallion.
Serve with jasmine rice.

Serves 2