|1 pound||Large raw jumbo shrimp, deveined and peeled, cleaned, with tails on|
|2 tablespoons||Sliced scallions|
|1 ½ tablespoon||Minced garlic|
|4 teaspoons||Curry powder|
|2 teaspoons||Coconut oil|
|¼ teaspoon, or to taste||Chili flakes|
|1 tablespoon||Chipped cilantro|
|1 teaspoon||Fine salt|
|Enough to coat pan||Vegetable oil|
|½ 13-ounce can||Full-fat, unsweetened coconut milk|
|3 tablespoons||Judge Casey's Irish Relish|
|1 cup||Chopped red bell peppers|
|Small handful||Basil leaves|
|¼ cup||Cilantro leaves|
To marinate the shrimp::
In a bowl, combine sliced scallions, minced garlic, curry powder, coconut oil, chilli flakes, chopped cilantro and a teaspoon of fine salt.
Marinate the shrimp for 15 to 30 minutes in refrigerator.
Remove shrimp from marinade and set marinade aside.
To make the curry:
On high heat sauté the shrimp quickly in vegetable oil, until they begin to turn opaque.
Reduce heat to medium, add remaining marinade, coconut milk, Judge Casey’s, and chopped bell peppers.
Cook for 2 – 3 minutes. Add torn basil leaves, reserving some for garnish.
Serve over rice. Garnish with fresh chopped cilantro and basil leaves.