Shrimp and coconut milk are a classic Asian combination; they are also anti-inflammatory. I’ve added moringa powder to this very mild dish in order to increase the antioxidant power of this dish. If you want to dial up the heat a notch or two, use serrano or other hot peppers in place of the mild red Anaheim chilies. If desired, serve over brown or jasmine rice.
1⁄4 cup peanut oil
1 tsp. minced garlic
1 inch peeled and thinly sliced gingerroot
1⁄2 cup sliced red onion
2 red Anaheim chilies, seeded and cut into strips
1 can (19 oz.) coconut milk
1 orange or yellow bell pepper, seeded and cut into strips
1 lb. peeled tiger shrimp (devein, if desired)
Sea salt and ground pepper to taste
1 Tbs. moringa powder dissolved in 1 Tbs. warm water
1. Heat the peanut oil in a nonreactive saucepan, such as copper or enamel-coated cast iron, over medium-high heat. Add the garlic, ginger, and onion slices and sauté for 5 minutes.
2. Add the chilies and cook for 2 minutes.
3. Add the coconut milk, reduce heat, and simmer for 5 minutes.
4. Add the bell pepper, shrimp, salt, pepper, and Moringa powder and simmer for 5 minutes.