3/4 cup coconut milk
3/4 cup cream of coconut
1/2 cup creamy peanut butter
2 tbsp. red curry paste
1 1/2 tsp. garlic salt
1/2 tsp. crushed red pepper flakes
2 tbsp. olive oil, divided
1 medium onion, cut into 1/2-in. pieces
3 garlic cloves, thinly sliced
1 lb. uncooked medium shrimp, peeled and deveined
1/4 tsp. salt
1/4 tsp. pepper
3/4 cup salted peanuts
1/3 cup flakes coconut, toasted

1. In a small saucepan, whisk the first six ingredients until blended. Bring to a boil over medium heat, stirring occasionally; remove form heat. 2. In a large skillet, heat 1 Tbsp oil over medium-high heat. Add onion and red pepper; golden brown. Add garlic; cook1 minute longer. Remove from pan. 3. In the same skillet, heat remaining oil over medium-high heat. Add shrimp; stir-fry 3-4 minutes or Int'l Shrimp turn pink. Sprinkle with salt and pepper.add onion and sauce mixtures; heat through, stirring occasionally. Serve with rice; sprinkle with the peanuts

Submitted by: Adina