1. Prepare Jasmine rice according to package instructions. 2. While rice is cooking, heat coconut milk, all seasonings and garlic in large non-stick pan over medium heat until garlic is tender. 3. Cut red and green bell peppers into wide strips. 4. Add tomato puree and pepper strips to pan and continue cooking until peppers are near tender. 5. Add shrimp to pan and continue cooking until shrimp are pink and cooked through. 6. Serve over jasmine rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
