Ingredients:

1 1/4 lbs peeled and deveined jumbo shrimp (weight after peeled)

1 tsp coconut oil

1 red bell pepper, diced

4 spring onion, thinly sliced, white and green parts separated

1/2 cup chopped coriander

4 cloves garlic, minced

1/2 teaspoon salt

1/2 tsp crushed red pepper flakes (or to taste)

14.5 oz can chopped tomatoes

14 oz can coconut milk

1/2 lime, squeezed

Directions:

1. In a medium pot, heat oil on medium-low heat. Add red peppers and sauté until soft, about 4 minutes.

2. Add spring onion whites, 1/4 cup coriander, garlic and red pepper flakes, cook 1 minute. Add tomatoes, coconut milk and 1/4 teaspoon salt, increase heat and bring to a boil, cover and simmer on low about 10 minutes to let the flavors blend and to thicken the sauce.

3. Add shrimp and cook 5 to 6 minutes, until opaque and cooked through. Add lime juice.

4. To serve, divide equally among 4 bowls, about 1 1/4 cups then top with spring onions and coriander. Serve with rice.

Bon Appetit!