1/2 - 1 1/2 pound of jumbo shrimp (1 serving = 4 jumbo shrimp), peeled and cleaned
1/4 cup unsweetened coconut milk
1 tablespoon fish sauce
1 tablespoon lemon juice
2-3 tablespoon finely chopped red, yellow and green peppers
1 tablespoon minced fresh cilantro leaves
2 tablespoons sugar
1 teaspoon curry powder
Combine the coconut milk, fish sauce, lemon juice, bell pepper, minced cilantro, sugar, and curry powder in a 10-inch glass pie plate. Add the shrimp, cover, and marinate in the refrigerator for 30 minutes.
Over medium heat, in a small pan, add 1 teaspoon of butter, add curry coconut sauce and shrimp. Cook for about 5-10 minutes while gently stirring.
When done, serve immediately with brown rice and enjoy.
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