recipe quickie… red curry shrimp

this has become a go to for a healthy yummy balanced easy meal.  it is super quick to make & can really be made with tons of different veggies & proteins.

makes 4 servings

1 yellow or orange pepper, chopped into 3/4 inch pieces
1 red pepper, chopped into 3/4 inch pieces
1 medium white onion, chopped into similar size
4 cloves garlic, finely minced
1 can FULL FAT coconut milk
1 4oz  jar red curry paste
1 1/4 lb peeled and deveined shrimp (this recipe doesn’t call for the biggest shrimp you can find, I go for what’s on sale)
Cooked basmati rice
Scallions, sliced
Cilantro
Salt to taste
Lime wedges
to make
. cook your rice, set aside
. over medium high heat cook peppers, onions & garlic until just tender
. add coconut milk & red curry paste ( I would start with half of jar), mix until well blended
. drop heat to medium, add shrimp & cook until shrimp is done ( the shrimp release a good amount of water so, a nice sauce should have formed)
. add additional red curry to your spice level & salt to taste
to serve
. Scoop rice into bottom of bowl & spoon shrimp red curry sauce over rice
.garnish with cilantro, scallions & lime wedge

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