Rainforest Seafoods Thai Shrimp Coconut Curry

Ingredients:

• 1.5 pounds shrimp, peeled and deveined
• Salt & pepper
• 1/4 teaspoon cayenne pepper
• 1 tablespoon lime juice
• 1 tablespoon olive oil, or coconut oil
• 1/2 small onion, thinly sliced
• 1 red bell pepper, sliced
• 1 1/2 cups sugar snap peas
• 1 1/2 teaspoons fresh ginger, grated
• 3 cloves garlic, minced
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• 13-ounce coconut milk, (full fat)
• 1 tablespoon brown sugar
• 1 1/2 teaspoon cornstarch + 1 1/2 teaspoon water
• 1 teaspoon fish sauce, optional
• Lime wedges
• Cilantro, chopped

Method:

1. Season shrimp with salt, pepper, cayenne pepper, and lime juice. Let marinate for 10 minutes.
2. Drizzle oil in a large skillet and heat over medium. Add the onions and cook for 3 minutes. Add in the bell peppers and cook another 2 minutes. Add the sugar snap peas, garlic, ginger, and seasonings. Cook for about 30 seconds and then pour in the coconut milk and brown sugar. 
3. Bring to a simmer and then add in the shrimp. Bring back to a simmer and cook for about 5 minutes until shrimp is pink and cooked through.
4. If desired, stir in fish sauce and for a thickened sauce, add in the corn starch water mixture and cook another minute. 
5. Serve curry over rice and garnish with cilantro or Thai basil.