Thai Curry With Shrimp & Coconut

• 3/4 cup coconut milk
• 3/4 cup cream of coconut
• 1/4 cup creamy peanut butter
• 2 tablespoons red curry paste
• 1-1/2 teaspoons garlic salt
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons olive oil, divided
• 1 medium onion, cut into 1/2-in. pieces
• 1 medium sweet red pepper, cut into 1/2-in. pieces
• 3 garlic cloves, thinly sliced
• 1 pound uncooked medium shrimp, peeled and deveined
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Hot cooked rice
• 3/4 cup salted peanuts
• 1/3 cup sweetened shredded coconut, toasted

1. In a small saucepan, whisk the first six ingredients until blended. Bring to a boil over medium heat, stirring occasionally; remove from heat.
2. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add onion and red pepper; cook and stir 4-5 minutes or until onion is golden brown. Add garlic; cook 1 minute longer. Remove from pan.
3. In the same skillet, heat remaining oil over medium-high heat. Add shrimp; stir-fry 3-4 minutes or until shrimp turn pink.
4. Sprinkle with salt and pepper. Add onion and sauce mixtures; heat through, stirring occasionally. Serve with rice; sprinkle with peanuts and coconut.

coconut milk, cream of coconut, peanut butter, red curry, garlic, red pepper, olive oil, onion, sweet red pepper, garlic, shrimp, salt, pepper, rice, peanuts, coconut

Taken from www.tasteofhome.com/recipes/thai-curry-with-shrimp-coconut/ (may not work)