Yield: 6 servings.
3 tablespoons coconut oil
1 sweet red bell pepper, cored and chopped
3 green onions, sliced
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
2 to 3 tablespoons red curry paste
½ teaspoon fish sauce
2 (14-ounce) cans whole coconut milk
2 cups seafood stock
Juice of 1 lime
2 pounds large fresh shrimp, peeled and deveined
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Basmati rice (for serving)
1 lime cut into wedges (for serving)
3 tablespoons fresh cilantro leaves, chopped (for serving)
½ cup toasted cashews, chopped (for serving)
Melt coconut oil over medium-high heat in a Dutch oven. Add bell pepper, green onions, garlic, and ginger; stir to combine. Cook for 2 minutes, stirring occasionally. Stir in the curry paste and fish sauce. Cook for 5 additional minutes, stirring often. Whisk in the coconut milk, seafood stock, and lime juice; bring to a boil. Add shrimp and stir. Reduce heat to low and cover with lid. Cook for 5 minutes. Season with salt and pepper.
Serve over basmati rice and garnish with lime wedges, cilantro, and cashews.
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