Red Curry Shrimp

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Ingredients

1 tbsp coconut oil
3 red Bellafina peppers (sliced)
1 cup eggplant (diced)
1 cup red onion (sliced)
1 can coconut milk
2 tbsp Thai red curry paste
1 tbsp brown sugar
1 lb shrimp (peeled & deveined)
1 tbsp soy sauce (Tamari for gluten-free)
1 tbsp lime juice
3-4 cups cooked rice

Directions:

Add the coconut oil to a large skillet or wok over medium high heat.

Once melted, add the Bellafina peppers, eggplant and red onion, saute 3-4 minutes.

Add the coconut milk, red curry paste and brown sugar, whisk together and bring to a boil.

Reduce heat and simmer for 5 minutes. Stir in the shrimp and cook for an additional 3-5 minutes. Stir in the soy sauce and lime juice.

Remove from the heat, serve over rice and top with fresh chopped cilantro.

Slightly adapted from a recipe from whitneybond.com