Shrimp Curry

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 t salt
• ½ cup green bell pepper
• 2 garlic cloves, minced
• ½ cup sliced carrots
• 1-inch piece of ginger, peeled and minced
• ½ c onions cut into thin strips
• 1 can of coconut milk full fat
• 2 T coconut oil
• 1 T tomato paste
• 1 t ground cumin
• 1 T lime juice
• 1 t ground coriander
• Fresh cilantro for garnish
• 1 t paprika

Directions:

1. Heat coconut oil in a large skillet over medium heat.
2. Add chopped vegetables and sauté until they are tender and lightly browned (about 5 minutes). Add garlic, ginger, turmeric, cumin, coriander, paprika, and salt. Cook for 1-2 minutes stirring often until fragrant.
3. Add shrimp to the skillet and cook until pink. Mix well with coconut milk, tomato paste, and fresh lime juice. Reduce heat and simmer for 10-15 minutes.
4. Serve hot over rice and garnished with cilantro.

You can substitute fish filets for shrimp and salmon or cod, or you can use a vegetarian version with 1 cup of tofu. Add 1-2 chopped serrano peppers to the skillet when sauteing vegetables for a spicier version.