This shrimp dish is packed full of flavour with its delicious creamy coconut tomato sauce. Serve it on a bed of brown rice or quinoa for the perfect quick and easy weeknight meal! Paleo, gluten-free & dairy-free.
One handful parsley(or sub in cilantro), finely chopped
1 1/4poundsmedium shrimppeeled and deveined
Juice of one lime
In a large skillet, heat oil over medium heat. Add red peppers and sauté until they start to soften (about 4-5 minutes). Add scallion whites, garlic and red pepper flakes. Cook for 1 additional minute.
Add tomatoes, coconut milk, red curry paste, salt and parsley. Simmer uncovered on low for about 10 minutes. The sauce should thicken slightly.
Add shrimp and cook for 1-2 minutes. Add lime juice.
Serve with a side of brown rice or quinoa and garnish with remaining green onion and additional parsley or cilantro, if desired.