Coconut Curry Shrimp

• 2/3 cup coconut milk
• 1 tablespoon fish sauce
• 1-1/2 teaspoons curry powder
• 1 teaspoon brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound uncooked large shrimp, peeled and deveined
• 1 medium sweet red pepper, finely chopped
• 2 green onions, chopped
• 1/4 cup minced fresh cilantro
• Hot cooked jasmine rice
• Lime wedges

1. In a small bowl, combine the first six ingredients. In a large skillet or wok, stir-fry shrimp in 2 tablespoons coconut milk mixture until shrimp turn pink. Remove and keep warm.
2. Add the red pepper, onions and remaining coconut milk mixture to pan. Bring to a boil; cook and stir for 3-4 minutes or until vegetables are crisp-tender. Add shrimp and cilantro; heat through. Serve with rice and lime wedges.

coconut milk, fish sauce, curry powder, brown sugar, salt, pepper, shrimp, sweet red pepper, green onions, fresh cilantro, jasmine rice, wedges

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