1In a large nonstick skillet, heat the coconut oil (or cold pressed organic olive oil ) on medium heat.
2Add the red curry paste and sauté one minute.
3Add the garlic, onions, cumin, turmeric and cook for a further 1-2 minutes.
4Add the coconut milk, chilies, fish sauce and mix well. Simmer about 3-4 minutes. Add a little water to dilute if your coconut milk is quite thick.
5Add the shrimp and cook for a further 10-15 minutes – making sure that the shrimp is fully cooked. The coconut milk should be bubbling.
6Remove from heat, and sprinkle the cilantro and scallions over the top. Serve with a small bowl of rice per person and a side green salad.
Did you know?
Turmeric contains a variety of nutrients such as manganese, iron, fiber, vitamin B6, potassium, vitamin C and magnesium. It has also been found to aid in the digestion of fats, reduce gas and bloating, decreases congestion, improve skin conditions such as eczema, psoriasis, and acne, and also to help prevent Alzheimer's disease. It also has major anti-inflammatory properties, which could help in the treatment of inflammatory bowel disease and arthritis, and it has been found to inhibit the growth of cancer cells.