The red pepper flakes add a lot of heat to this dish. Leave them out for a much more mild flavor. Sauce would also be great with chicken or pork.
2 c. broccoli florets
2/3 c. light coconut milk
1 T. tomato paste
3 T. peanut butter
1 tsp ground ginger
4 cloves garlic, minced
1/4 tsp red pepper flakes
1/2 lime, juiced
1 red bell pepper, sliced into thin strips
1 c. bean sprouts
24 medium raw shrimp, peeled, deveined and rinsed
In a bowl combine coconut milk, tomato paste, peanut butter, ginger, garlic, pepper flakes and lime juice. Whisk with a fork.
Simmer coconut mixture, bell pepper, broccoli and bean sprouts over medium heat for 5 minutes, stirring often to prevent clumping. Add shrimp and cook for another 2 minutes, flip over and cook for one more minute. Serve over noodles.
