Ingredients
3/4 cup coconut milk3/4 cup cream of coconut1/4 cup creamy peanut butter2 tablespoons red curry paste1-1/2 teaspoons garlic salt1/2 teaspoon crushed red pepper flakes2 tablespoons olive oil, divided1 medium onion, cut into 1/2-in. pieces1 medium sweet red pepper, cut into 1/2-in. pieces3 garlic cloves, thinly sliced1 pound uncooked medium shrimp, peeled and deveined1/4 teaspoon salt1/4 teaspoon pepperHot cooked rice3/4 cup salted peanuts1/3 cup sweetened shredded coconut, toasted
Preparation
In a small saucepan, whisk the first six ingredients until blended. Bring to a boil over medium heat, stirring occasionally; remove from heat.
In a large skillet, heat 1 tablespoon oil over medium-high heat. Add onion and red pepper; cook and stir 4-5 minutes or until onion is golden brown. Add garlic; cook 1 minute longer. Remove from pan.
In the same skillet, heat remaining oil over medium-high heat. Add shrimp; stir-fry 3-4 minutes or until shrimp turn pink.
Sprinkle with salt and pepper. Add onion and sauce mixtures; heat through, stirring occasionally. Serve with rice; sprinkle with peanuts and coconut.
