Served as main course. Non-vegetarian dish. Speciality: Occasion - of Dinner Party or Valentines Day.

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 Onions (optional)

Cooked Rice

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.

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 3-4

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