10 oz. shrimp, shelled and deveined; 1/2 red bell pepper, cut to diamonds; 1/2 green bell pepper, cut to diamonds; 2 cloves garlic, pressed; 2 tbsp. coconut oil; 1 tbsp. sugar; 1 heaping teaspoon curry powder; 1 small onion, sliced; 10 Thai basil leaves; 1 tbsp. fish sauce; 1 tbsp. oyster sauce.
Heat the oil in a large heavy skillet and saute the peppers, garlic and onion for 5 minutes. Add the shrimp and saute for 3 minute more. Add all the other ingredients and cook for 2 minutes. Serve the curried shrimp with steamed jasmine rice.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.