COCONUT-CURRY SHRIMP AND COCONUT RICE
Makes 4 to 6 servings
Consider this your new midweek go-to meal. Spicy shrimp and stir-fry vegetables cooked in a rich sauce pair perfectly alongside coconut milk-infused rice.
1 pound jumbo fresh shrimp, peeled, deveined, and tails removed
4 tablespoons red curry paste, divided
1½ teaspoons kosher salt, divided
½ teaspoon ground black pepper, divided
2 tablespoons coconut oil, divided
1 cup sliced yellow onion
½ cup sliced red bell pepper
1 tablespoon light brown sugar
2 teaspoons grated garlic
1 teaspoon grated fresh ginger
¼ cup water
2 tablespoons cornstarch
1 (14-ounce) can full-fat coconut milk*, shaken well
1 tablespoon soy sauce
1 teaspoon lime zest
2 teaspoons fresh lime juice
½ cup chopped fresh cilantro
Coconut Rice (recipe follows), sliced Fresno chile, fresh cilantro, and fresh basil, to serve
1. In a large bowl, stir together shrimp, 1 tablespoon curry paste, ½ teaspoon salt, and ¼ teaspoon black pepper.
In a 10-inch cast-iron skillet, heat 1 tablespoon coconut oil over medium-high heat. Add shrimp mixture; cook, turning
