Prepare your ingredients before you begin.
1
Heat oil in a Dutch oven or deep skillet. Add curry powder and cook 1 minute, stirring often.
2
Add garlic and shallot. Cook 30-60 seconds.
3
Add pepper strips. Cook until softened, about 3-4 minutes.
4
Stir in tomato paste and coconut milk. Bring to a boil.
5
Add shrimp and cook until they turn pink and are no longer transparent, about 2-4 minutes.
6
Serve over rice, noodles or with cauliflower rice. Garnish with cilantro. Full recipe linked below.
7
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