Ingredients
Season shrimp:

• 1 lb Raw shrimp, peeled and de-veined
• ½ tsp Black pepper
• ½ tsp Salt
• 2 tsp Curry powder

Curry sauce:

• ½ Green bell pepper, julienned
• ½ Red bell pepper, julienned
• 1 Small onion, chopped
• 3 Cloves garlic, minced
• 2 Tbsp Nariel Coconut oil $54.99
• 1 Sprig fresh thyme
• ½ tsp Salt
• 2 Tbsp Coconut milk
• 1 Tbsp Curry powder
• 1 Tbsp Ketchup
• ½ tsp Hot pepper sauce
• 1 Tbsp cornstarch
• 1 cup Water

 Instructions

1. Peel, de-vein raw shrimp and season with black pepper, salt and curry powder, set aside
2. Julienne green and red bell peppers and onion; mince garlic
3. Heat cooking oil on High in sauce pan
4. Saute peppers, onion and garlic until onion is transparent;
5. add 1 spring of fresh thyme
6. Reduce heat to Medium-High and add coconut milk
7. Add salt, ketchup, hot pepper sauce and curry powder; stir
8. Lower to Medium heat and add shrimp to vegetables and saute until shrimp begins to turn pink
9. Mix water and cornstarch together and add to saucepan
10. Simmer for 1 minute, or until shrimp are firm and curry sauce has thickened;
11. add salt and pepper to taste