Recipe for the rice and peas and coconut curry shrimp

Rice and Peas



Tin of organic kidney red beans from whole food


Jasmine Rice


Coconut Powder


Extra virgin Coconut oil


Sea Salt


Black Pepper


Thyme


1 Scallion


5 Pimentos


1/3 Sweet Pepper


Small Whole hot pepper






Pour kidney beans in pot fill the container that the beans came out of with hot water add to pot add 1 table spoon coconut powder stir and pour in the pot, bring to boil.


Add you thyme, scallion, pimento, sweet pepper and small whole hot pepper, sea salt and black pepper to taste bring to boil.


Rinse your jasmine rice add to pot and add 1 table spoon coconut oil when it starts to bubble turn the heat down from 6 - 3 and let steam, when all the water is gone test your rice and peas if it is cook or not or if you need to add a tip more water.




Coconut Curry Shrimp


2 Pound Jumbo Shrimp


1 tbs Red Thai curry past


1 tbs Curry powder


Sea Salt


Fish powder season


Coconut Brick


2 tbs Coconut oil


2 Tomatoes


1/2 Onion


1 Scallion


Thyme


1/2 Sweet pepper cut in strips


4 Pimentos


2 or 1 slice of hot pepper


1 Carrot Cut in strips


Season Shrimp to taste with everything above except the coconut brick and Red Thai curry past, let sit for 30 min


Heat pot add 2 table spoon coconut oil to pot add Red Thai curry past stir, pour Shrimp with all your season in pot and stir cover for 5 to 10 min, then add a bit of your coconut cream this depends on how creamy you would like this to be and how much coconut flavor you want, let cook for another 10 to 15 min your Shrimp should cook no longer than 20 to 30 min as soon as the shrimps are pink and tender turn off. And serve


Enjoy