Serves 4
INGREDIENTS
2 tablespoons coconut oil
½ small onion, finely chopped
1 tablespoon peeled and grated fresh ginger
3 garlic cloves, crushed
1/8 teaspoon red pepper flakes
2 tomatoes, chopped
2/3 cup unsweetened coconut milk
2 pounds (900g) large shrimp, peeled, deveined, rinsed
and dried well
Black pepper
3 tablespoons chopped fresh cilantro
DIRECTIONS
1. Heat oil in a large nonstick pot over medium heat. Cook onion for 5 minutes.
2. Stir in ginger, garlic, and red pepper flakes and cook for 1 minute.
3. Add tomatoes and coconut milk and cook for 10 minutes, stir well.
4. Add shrimp to pot and cook 3-4 minutes, until cooked through.
5. Add ground black pepper to taste and sprinkle with cilantro before serving.