THAI SHRIMP CURRY

We love Thai food and this recipe is easy to do. Use any size or type of shrimp you can find in your supermarket or seafood market.

1 T coconut or avocado oil

1 lb large shrimp, peeled and deveined

½ yellow onion, diced

½ red bell pepper, diced or thinly sliced

1 small jalapeño pepper

2 cloves garlic, minced or pressed

1-inch piece ginger, grated

3 T red or yellow curry paste

1 t brown sugar

1 T fish sauce

1 (14 oz) can coconut milk, full fat

Juice of ½ lime

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 or wok, melt the coconut oil or add the avocado oil.

Add the shrimp and cook for 2 minutes.

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

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

Add the jalapeño, garlic, and ginger and cook another minute.

Stir in the curry paste, brown sugar, 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 season to taste with salt and pepper.

Return the shrimp to the skillet and simmer for 1 more minute.

Garnish with cilantro and scallion.
Serve with jasmine rice.

Serves 2 to 4