1 Pan Shrimp Coconut Curry
This delicious coconut curry sauce is absolutely yummy. Try it and see what I mean.
INGREDIENTS FOR 4 SERVINGS.
11/2 lbs raw shrimp
2 tbsp olive oil, divided
3 cloves fresh garlic, minced
1/2 tsp sea salt
1/2 tsp red chili flakes, or to taste
1 onion, peeled and sliced
1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
1 cup unsweetened coconut milk, from a can
2 tbsp all-natural peanut butter
1 fresh lime, juiced
2 tbsp raw honey
2 tsp ground ginger
3 tsp mild curry powder, or to taste
a small handful of fresh basil leaves, chopped
a small handful of fresh cilantro, chopped
2 green onions, chopped
1/4 cup chopped raw peanuts, to garnish
1 jalapeno pepper, thinly sliced (optional)
Peel and devein your shrimp, leaving the tail on.
Thoroughly rinse and pat the excess moisture with a paper towel.
Place the shrimp, garlic, sea salt, and red chili flakes into a bowl as shown below.
Toss well and marinate in the refrigerator for 10 minutes.
Meanwhile, peel and slice the onion and cut peppers into thin strips as shown below.
Finely chop your basil and cilantro leaves.
In a mixing bowl, combine coconut milk, peanut butter, lime juice, honey, ground ginger, and curry. Whisk well and set aside.
Heat 1 tablespoon of oil in a large Wok/skillet over medium-high heat.
Add onions and peppers, and saute for about 5 minutes until slightly softened.
Remove your vegetables from the skillet and set them aside.
Add the remaining 1 tbsp oil to a hot skillet.
Add in shrimp and cook stirring frequently until they are opaque, about 2 minutes per side.
Remove from the heat and set aside. Pour your prepared coconut mixture into the wok/pan and simmer on low heat for about 10 minutes.
Once the mixture has thickened just a bit, add shrimp back into your wok/pan together. With the onions and peppers, simmer for a few minutes until reheated.
Garnish with fresh basil and cilantro leaves, green onions, chopped peanuts, and sliced jalapeno.