- 3 tablespoons coconut oil ( I used olive oil and it was fine)
- 1/2 pound raw peeled and deveined shrimp, patted dry
- 1/2 sweet onion, sliced
- 1/2 red bell pepper, sliced
- 1/2 orange bell pepper, sliced
- Carrots are fine as well
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 garlic cloves, minced
- 1/2 teaspoon freshly grated ginger ( I did not added this)
- Lime ( add just before you are start to eat)
- Red pepper if you want hot
- 2 tablespoons red curry paste or regular curry powder
- 1/3 cup sugar snap peas
- 1 (14-ounce) can coconut milk
- 1 (14-ounce) can lobster broth or chicken
- 6 ounces cooked rice noodles (or soba noodles… or spaghetti!)
- 3 tablespoons fresh chopped cilantro
- 2 green onions, sliced or scallions
1- Heat a large skillet over medium heat and add 2 tablespoons of the coconut oil. Add in the shrimp and cook until opaque and pink on both sides. Sprinkle with salt and pepper Remove the shrimp and place it in a bowl off to the side. Red pepper if you want spicy.
2 – Add the remaining coconut oil to the pot. Stir all the veggies, the onions, peppers, more salt and pepper and stir to toss. Cover and cook until the vegetables have slightly softened, about 5 minutes. Add in the garlic, ginger and curry paste and stir to coat. Cook for 5 minutes, stirring occasionally, scraping the bottom.
3- Add in the snap peas and coconut milk and the seafood broth. Increase heat and bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes. Stir in the shrimp and cilantro and cook for 5 minutes more.
4- To serve, place a handful of rice noodles in a bowl and cover with the shrimp curry.
5- Top with extra cilantro or green onions and a touch of lime