INGREDIENTS
2 tbsp
coconut oil
1 large
red bell pepper
1 large
yellow bell pepper
1 medium
red onion
3 tbsp
red curry paste
1 tbsp
ginger
3 cloves
garlic
2 cups
chicken stock
8 oz
canned tomato sauce
1 1/2 tbsp
fish sauce
2 tsp
brown sugar
13 1/2 oz
canned coconut milk
1 1/2 lb
shrimp
1/4 cup
thai basil
1/4 cup
fresh cilantro leaves
2 tbsp
lime juice
1 serving
kosher salt