• prep: 15 min
• cook: 15 min
• total: 30 min

servings:

Coconut milk flavored with peanut butter and red curry paste makes a classic Thai-inspired, creamy sauce. When tossed with shrimp and bell peppers it makes for an easy dinner!

• 1 pound jumbo shrimp (, shell and tail on)
• 4 tablespoons vegetable oil (, divided)
• 2 cloves garlic (, minced or pressed)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon red chili flakes
• 1/2 onion (, peeled and sliced)
• 1/2 red bell pepper (, seeded and sliced)
• 1/2 orange bell pepper (, seeded and sliced)
• 1/2 yellow bell pepper (seeded and sliced)
• 1 cup coconut milk
• 4-6 tablespoons high quality fish sauce (, start with 4 tablespoons and add more to taste)
• 2 tablespoons peanut butter
• 2 tablespoons red curry paste
• 2 tablespoons lime juice (, about 1/2 large lime, juiced)
• 1 tablespoon brown sugar
• 2 teaspoons ground ginger
• 2 tablespoons basil leaves (, chopped)
• 2 tablespoons cilantro (, chopped)
• 1 green onion (, chopped)
• Red jalapeno pepper (, thinly sliced (optional))

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