Serves 4
Ingredients
1 Tablespoon coconut oil or vegetable oil
2 garlic cloves, grated
1 teaspoon freshly grated ginger
1/2 sweet onion, sliced
1/2 red bell pepper, sliced
1/2 orange bell pepper, sliced
3/4 pound raw peeled and deveined shrimp
1 Tablespoon curry powder
1 cup sugar snap peas
1/2 cup cherry tomatoes
1 (14-ounce) can coconut milk
1 teaspoon soy sauce
Pinch cayenne pepper, optional
1/4 cup fresh chopped cilantro, optional
Instructions
Heat a large deep skillet or wok over medium high heat and add the coconut oil. Add garlic and ginger and cook for 30 seconds then add the onion and peppers. Stiry fry until the vegetables have slightly softened, about 5 minutes.
Add the curry powder and the snap peas and stir for a minute then add the coconut milk and soy sauce. Increase heat and bring the mixture to a boil and cook for 5 minutes. Stir in the shrimp and cook just until they shrimp are cooked through, about 2-3 minutes. Taste for seasoning. You can add more soy sauce or a pinch of cayenne pepper if you like. Serve with rice (or rice noodles) and garnish with cilantro.
By CookingWithAmy.
Thanks @Amy_Sherman for inspiring us !
You can see the recipe here: cookingwithamy.blogspot.com
