Coconut Curry Shrimp

I haven't cooked with curry or ginger in quite a bit. Two ingredients I love for both taste and health benefits. I try and steer clear of multi-step meals during the week as I find them too daunting and time consuming but I went out of the box on this one and my family and our tastebuds were very thankful. This dish is easy and extremely delicious. I looked at a few different recipes and took what I liked from each one. You could easily put this dish over rice or eat plain. I used rice noodles. Another benefit of this dish, it's even better the next day! Enjoy!



Coconut Curry Shrimp- Serves 4-5 adults (I made for 2 adults+1 child and have probably 2 servings leftover)

olive oil (you could use coconut oil in place of olive 0il here)                                             about a 1lb of raw peeled and deveined shrimp                                                                   1 sweet onion, diced                                                                                                                  1 red bell pepper                                                                                                                       1 orange bell pepper, diced                                                                                                 salt                                                                                                                                     pepper                                                                                                                                        2 garlic cloves, minced                                                                                                            1 Tbs ginger, minced (more if you like!)                                                                                  1 ½ Tbs curry paste (I used green but red is fine too) picture below                                ½ C frozen sweet peas                                                                                                             1 (14-ounce) can full-fat coconut milk                                                                                      1 (14-ounce) can light coconut milk                                                                                 about 3 Tbs chopped cilantro                                                                                             rice noodles (I used little more than half the bag, picture below)                                                             


1. Make sure you use a large skillet! Heat 2 Tbs olive oil in a skillet over medium heat. Add shrimp and cook until they are pink on both sides and opaque maybe 7 minutes or so. Keep flipping them and sprinkle with salt and pepper. Remove and place on a plate and set aside.

2. At this time I prepared the rice noodles as the package says. Super easy, you let them soak in hot tap water for 25-30 minutes. Let them sit while you work on the dish. Make sure you read the directions because every brand is a little different.

3. Add a drizzle of olive oil to pan, add the diced onion and peppers along with some more salt and pepper. Cook until tender 5-7 minutes stirring occasionally. Add the garlic, ginger, and curry paste. I also added a few sprinkles or curry powder (optional). Stir and scrape the bottom, let cook for about 5 minutes. Add frozen peas (you could always add snap peas) and cans of coconut milk. Increase the heat and bring to a boil, give it a stir, then reduce to a simmer and cover, let cook for 5-7 minutes. Stir in the cilantro and the shrimp and cook for another 5 minutes, on low. At this point I added the rice noodles, stir to incorporate everything together and let cook maybe a few more minutes. Ready to eat!