20-Minute Red Curry Shrimp

littlebroken.com

Michelle

2 Tbsp. olive oil or avocado oil

1 small red onion, thinly sliced, about 1 cup

1 Tbsp. finely grated ginger, use a microplane

1 Tbsp. minced garlic

1 (14 oz.) can coconut milk

2 Tbsp. red curry paste

2 tsp. honey

4 tsp. fish sauce

1 Tbsp. creamy peanut butter

⅓ cup water

1 small bell pepper (any color), sliced into thin strips

12 oz. peeled and deveined jumbo shrimp, tails on or off, thawed if frozen

1 Tbsp. fresh lime juice

Zest of 1 lime

¼ cup finely chopped cilantro

Kosher salt and black pepper, to taste

Directions at littlebroken.com

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