Quick And Easy Skillet Curried Shrimp And Bell Pepper - cooking recipe

Ingredients

1 1/2 lbs uncooked medium shrimp (peeled and deveined)
1 tablespoon minced fresh ginger
1 -2 tablespoon fresh minced garlic (or to taste)
1 tablespoon sesame oil
1/2 - 1 teaspoon dried chili pepper flakes (optional add in for more heat)
1 medium red bell pepper, seeded and chopped
1 -2 teaspoon Thai red curry paste (or to taste)
1 teaspoon curry powder (or to taste)
1 (15 ounce) can coconut milk
2 tablespoons soy sauce
1 tablespoon brown sugar
black pepper
salt (optional)
chopped green onion (optional)
cooked rice

Preparation

In a bowl combine the peeled shrimp with ginger and garlic; toss to combine.
Heat sesame oil in a large skillet (or wok) over medium-high heat.
Add in shrimp and cook for 3-4 minutes or until pink, stirring occasionally (the shrimp will not be cooked through) remove to a plate and set aside.
Add in the bell pepper, curry paste and curry powder (and chili flakes if using) to the skillet; cook for 2 minutes stirring occasionally.
Stir in coconut milk, soy sauce and brown sugar; cook stirring for about 3 minutes or until the curry paste dissolves.
Add in the partially cooked shrimp back into the skillet, season with black pepper and salt if desired and cook for 2 minutes.
Serve over hot cooked rice.
Sprinkle with chopped green onions if desired.