INGREDIENTS
1 lb
Shrimp, frozen cooked medium
4 cloves
Garlic
2
Green bell peppers
1 cup
Onion
2
Red bell peppers
1
Scallions and cilantro to top
2 13.5 ounce cans
Coconut milk, organic
1 1/2 tbsp
Lime juice
2
jars Thai red curry sauce
1 tbsp
Olive oil