2 tbls of olive or vegetable oil
1 ½ pounds of shirmp peeled and deveined
4 scallions trimmed and finely chopped
2 tbls of red pepper finely cut
1 cup of sweet plaintains cut in small pieces
1 cup of coconut sauce
15 oz cream of coconut
13 ½ oz coconut milk
3 tbls Chipotle
In a large fryling pan over medium flame, heat sauteed shrimp, scallions, and red peppers for about one minute.
Add coconut sauce; bring to boil, then add the plaintains.
Serve over curry rice.