Coconut Curried Shrimp
1 tablespoon vegetable oil, split
1 pound shrimp, peeled and deveined
1/2 cup red onion finely chopped
1/2 cup red pepper
2 teaspoon cumin
1 tablespoon curry
2 teaspoon paprika
3 cloves garlic, minced
1 (15 ounce) can tomato sauce
1 can coconut milk
1 teaspoon kosher salt
1 teaspoon black pepper
green onions for garnish
Add 1 tablespoon of the canola oil on high heat in a large skillet.
Season shrimp with spices.
Add the shrimp and cook for 1 minute on each side then remove the shrimp from the pan.
Add remainder of the vegetable oil to the skillet and add the onions and peppers .
Cook the onions and peppers for 5 minutes on medium heat, stirring occasionally, until translucent.
Continue stirring then add in the tomato paste.
Cook paste down and stir frequently for 5 minutes.
Add in the coconut milk and shrimp to the pan and stir well.
Add more seasoning if necessary.
Serve on a bed of steamed white rice or your favorite vegetable.
Garnish with green onions if desired.