Coconut Shrimp Curry

• 14 ounces Coconut Milk
• 1 Lemongrass Stalk
• 1 teaspoon Dried Chili Flakes
• 1/4 cup Red Onion (Diced)
• 4 Garlic Cloves
• 1 piece Ginger
• 3 tablespoons Fish Sauce
• 1 Lime (Juiced)
• 1 teaspoon Turmeric
• 1/2 teaspoon Ground Coriander
• 1 tablespoon Ketchup
• 2 tablespoons Light Brown Sugar
• 1 pound Peeled and Deveined Shrimp
• 2 cups Fresh Pineapple Chunks
• 1/2 cup Red Bell Pepper (Diced)
• 1/2 cup Green Bell Pepper (Diced)
• 1/2 cup Sugar Snap Peas
• 1/3 cup Dry Toasted Coconut

1. Place all curry sauce ingredients in a food processor and process well. Alternatively, whisk the ingredients together and stir well to combine.
2. To serve, transfer curry into a serving bowl. Sprinkle the rest of the toasted coconut on top of each dish and serve (over rice if desired).

coconut milk, stalk, dried chili flakes, red onion, garlic, ginger, fish sauce, turmeric, ground coriander, ketchup, light brown sugar, shrimp, pineapple, red bell pepper, green bell pepper, sugar, coconut

Taken from food52.com/recipes/19105-coconut-shrimp-curry (may not work)