1 1/4 lbs shrimp, peeled and deveined
1/2 tsp sea salt
1/4 tsp black pepper
1 tablespoon oil ( I prefer using coconut oil)
2 green onions white and green parts - thinly sliced
1 red bell pepper sliced thin
1 medium carrot shredded
2 inches fresh ginger, peeled and grated, app 1 Tbs
2 garlic cloves, minced
1/4 cup cilantro
1 - 14 oz can coconut milk
1/4 tsp kosher salt
2 tsp or more green or red curry - your choice, I prefer green. - and 2 tsp is a starting point. Adjust to your personal heat level. I like mine REALLY HOT so I double it. Just do the taste test until you have it righ.
1 lime, cut into wedges
In large skillet, saute shrimp until pink. Remove shrimp from skillet and put onion, red peppers, carrots, ginger, garlic, cilantro, coconut milk, salt, and curry powder into pan. Stir to combine, then simmer for 3-4 minutes until is starts to thicken.
Put shrimp back in and simmer for another 2-3 minutes.
To serve, place shrimp over brown rice, pour sacue on top, garnish with lime wedge.