Coconut Curry Seafood Medley

Ingredients

• 8 oz Shrimp
• 8 oz Lobster
• 1 teaspoon All purpose seasoning
• 2 ½ Tablespoon Esmen’s Curry Powder
• 2 Tablespoon coconut oil
• 1 medium yellow onion – chopped
• 3 medium bell peppers – sliced
• 3 cloves garlic – chopped
• ½ inch ginger – chopped
• 13.5 oz (400 ml) can of coconut milk
• 1/3 cup vegetable stock
• 1 tablespoon tomato paste
• 4 sprigs of fresh thyme
• Salt and Pepper to taste

Method

1. Season shrimp and lobster with All purpose seasoning, 1 tablespoon Esmen’s Curry Powder, Salt and Pepper and set aside 
2. Heat coconut oil in a large skillet over medium heat.
3. Add 1 teaspoon of Esmen’s Curry Powder to oil and stir for 30 seconds
4. Add onion, bell pepper ginger, and garlic and cook for approximately 5 minutes or until vegetables are softened
5. Then add coconut milk, vegetable stock and tomato paste and cook for about 5 to7 minutes, stir occasionally
6. Next add the seasoned shrimp and lobster, stir occasionally.  Flip the shrimp and lobster to ensure they are cooked on both sides. NOTE: Shrimp and lobster should cook in 6 to 8 minutes
7. Add thyme while shrimp and lobster are cooking
8. Add salt and pepper to taste if needed.

TIP: I like to add a little bit of scotch bonnet pepper for more spice