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
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.