Thai Coconut Shrimp Curry

2 tbs. coconut oil
1 medium onion, diced
1 red bell pepper, diced
1 pound raw peeled medium shrimp
1 1/4 cups coconut milk
1 tbs. red curry paste (more to taste)
1 tbs. fish sauce
1 tbs. low sodium soy sauce
3 cloves of garlic, minced
juice of one lime
1/2 cup unsweetened coconut flakes, toasted
1/4 cup cilantro, chopped
1/4 cup roasted peanuts, roughly chopped

Heat a wok and melt coconut oil. Add onion and bell pepper and cook about 4 minutes, until onions are translucent. Add shrimp and cook about 2-3 minutes, until shrimp are just turning pink. In a medium bowl, whisk together coconut milk, garlic, red curry paste, lime juice, fish sauce and soy sauce and pour into wok. Bring to a full simmer and simmer about 2 minutes. Pour into serving dish, top with toasted coconut, cilantro and peanuts and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user JAVAMAVEN1.