Coconut Curry Shrimp with Spring Peas recipes

Name: Coconut Curry Shrimp with Spring Peas recipes
Ingredients: 1 pound frozen large sized shrimp (about 450 grams), thawed and shelled; 1 large yellow onion, diced; 1 red bell pepper, sliced thin; 2 cups peas, thawed if using frozen (simply run under tepid water); 1 cup (250 mL) coconut milk (low fat if you wish); 2-3 tsp (15 mL) curry powder; 1 tsp (5 mL) chili garlic sauce, optional (it will increase the heat of the dish); 1 tsp (5 mL) coconut palm sugar (sub brown sugar); pepper; sea salt