Directions:

• 1.

  Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion and cook until starting to soften, about 5 minutes.

• 2.

  Add the remaining tablespoon of butter and the red and green bell peppers. Cook until slightly softened, 3–4 minutes.

• 3.

  Add the coconut milk, fish sauce, lemon juice, pepper, salt, sugar, curry powder, and maggi and mix well. Bring to boil, then reduce the heat to low and simmer for 10 minutes, until the flavors start to meld together.

• 4.

  Add the shrimp and cook for 3–4 minutes, until pink and opaque.

• 5.

  Serve the curry with brown rice and garnish with cilantro.

• 6.

  Enjoy!