Ingredients

Main Dish

• 2 tbsp coconut oil
• 1 large green bell pepper , thinly sliced
• 1 large yellow bell pepper , thinly sliced
• 1 medium red onion , thinly sliced
• 3 tbsp red curry paste
• 1 tbsp ginger , grated
• 3 cloves garlic , minced
• 2 cups chicken stock
• 1 can tomato sauce , 8 ounces
• 1 1/2 tbsp fish sauce
• 2 tsp brown sugar
• 1 can coconut milk , 13.5 ounces
• 1 1/2 cups shrimp
• 1/4 cup thai basil leaves , fresh
• 1/4 cup cilantro , chopped
• 2 tbsp lime juice
• to taste salt
• to taste pepper

Instructions

Instructions

1. Heat coconut oil, add peppers and onion, stir 3-5 minutes. Stir in red curry paste and garlic and stir for one minute.
2. Gradually whisk in chicken stock, tomato sauce, fish sauce, brown sugar. Bring to boil, then reduce and simmer 10-15 minutes.
3. Stir in coconut milk and simmer until slightly thickened (approximately 10 minutes).
4. Stir in shrimp and cook until pink (3-4 minutes).
5. Remove from heat and add remaining ingredients. Serve.