📖 Instructions

1. First, let's prep the shrimp. Pat them dry with a paper towel – this helps them brown nicely. Then, season them generously with salt and pepper. I like to add a pinch of garlic powder too, for extra flavor. Mmm...
2. Next, get your rice cooking. If you’re using a rice cooker, follow the manufacturer's instructions. If you're using a pot, rinse the rice until the water runs clear, then add water according to the package instructions. Bring to a boil, then reduce heat and simmer until the rice is cooked through and tender. You know that perfect fluffy texture, right?
3. Now for the curry sauce! In a large skillet, heat up the coconut oil over medium heat. Add the onion and bell pepper and sauté until softened – about 5-7 minutes. This adds some delightful sweetness and texture to the dish. Then stir in the garlic and ginger and cook for another minute until fragrant. Oh, the aromas are so amazing.
4. Stir in the curry powder, red pepper flakes (if you like a bit of a kick!), and turmeric. Cook for another minute, constantly stirring, to toast the spices and release their wonderful flavor. It's like a party for your senses!
5. Pour in the coconut milk and bring it to a gentle simmer. Let it thicken up slightly – about 5 minutes – while stirring occasionally. You want a creamy, luscious sauce.
6. Add the shrimp to the sauce and cook until pink and opaque, which is around 3-5 minutes. Don’t overcrowd the pan; cook in batches if necessary for even cooking. We don't want rubbery shrimp!
7. Once the shrimp is cooked, stir in the chopped cilantro and lime zest. Taste the sauce and adjust the seasoning as needed – maybe a little more salt or pepper to suit your palate. A dash of fish sauce could also do wonders!
8. Serve the coconut curry shrimp over your fluffy rice. Garnish with a little extra cilantro, a sprinkle of lime wedges, and maybe even some toasted coconut flakes for added texture and flavor. It's such a delicious and healthy meal!