Thai Coconut Curry Shrimp

Ingredients

• 1.5 pounds shrimp (peeled and deveined)
• Salt & pepper
• 1/4 teaspoon cayenne pepper
• 1 tablespoon lime juice
• 1 tablespoon olive oil (or coconut oil)
• 1/2 small onion (thinly sliced)
• 1 red bell pepper (sliced)
• 1 1/2 cups sugar snap peas
• 1 1/2 teaspoons fresh ginger (grated)
• 3 cloves garlic (minced)
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• 13 ounce coconut milk ((full fat))
• 1 tablespoon brown sugar
• 1 1/2 teaspoon cornstarch + 1 1/2 teaspoon water (optional for thicker sauce)
• 1 teaspoon fish sauce (optional)
• Lime wedges
• Cilantro (chopped)

Instructions

1. 1

   Season shrimp with salt, pepper, cayenne pepper, and lime juice. Let marinate for 10 minutes.

2. 2

   Drizzle oil in a large skillet and heat over medium. Add the onions and cook for 3 minutes. Add in the bell peppers and cook another 2 minutes. Add the sugar snap peas, garlic, ginger, and seasonings. Cook for about 30 seconds and then pour in the coconut milk and brown sugar.

3. 3

   Bring to a simmer and then add in the shrimp. Bring back to a simmer and cook for about 5 minutes until shrimp is pink and cooked through.

4. 4

   If desired, stir in fish sauce and for a thickened sauce, add in the corn starch water mixture and cook another minute.

5. 5

   Serve curry over rice and garish with cilantro or thai basil.