2 onions, thinly sliced
1 clove garlic, finely chopped
1 pound medium shrimp, peeled and deveined
dried red pepper flakes to taste
1 cup coconut milk
1 tomato, trimmed and coarsely chopped
1 green pepper, peeled and thinly sliced into rings
1 Tablespoon packed brown sugar salt and pepper to taste
Cooked rice for serving
Heat oil in wok or large skillet over medium high heat, add onion, garlic, and shrimp. Stir-fry ingredients until shrimp turn opaque pinkish-white and they are cooked through, 3 to 5 minutes. Add red pepper flakes, coconut milk, tomato, green pepper, brown sugar and salt and pepper. Stir-fry for about 5 minutes for flavors to blend. Remove from heat.
To serve, transfer to serving bowl. To serve, spoon it over rice.
Recipe from Multicultural Cookbook of Life-Cycle Celebrations, by Lois Sinaiko Webb.