Coconut Curry Shrimp

What you need:

• 1 tbsp brown sugar

• 1 tbsp crushed red pepper 

• ½ tbsp garlic powder

• ½ tbsp onion powder

• EVOO

• ¾ c. yellow onion, diced

• 1 tbsp ginger, minced

• 1 lbs of shrimp, peeled, deveined, and butterflied

• 1-2 red bell peppers, sliced

• ¾ c. yellow onion, diced

• 2 tbsp red curry paste (I like the brand Thai Kitchen)

• 1 tbsp fish sauce 

• 1 tbsp soy sauce 

• 14oz can of coconut milk

Instructions:

1. Mix the brown sugar, crushed red pepper, garlic powder, and onion powder. Toss the shrimp in this seasoning mixture.

2. Sauté shrimp in some EVOO until fully cooked. Remove from pan and side aside.

3. Add onion and bell peppers to the pan at a medium heat. Sauté until soft and fragrant then lower the heat and add in minced ginger and garlic.

4. Add red curry paste and sauté until it is cooked down then add the coconut milk.

5. Simmer for a few minutes until sauce thickens and add shrimp to reheat.

6. Serve with rice and top with more crushed red pepper, cilantro, and jalapenos.