Step 1

In a medium pot, heat oil on medium-low heat. Add red peppers and sauté until soft, about 4 minutes.

Step 2

Add scallion whites, 1/4 cup cilantro, garlic and red pepper flakes, cook 1 minute.

Step 3

Add tomatoes, coconut milk and 1/4 teaspoon salt, increase heat and bring to a boil, cover and simmer on low about 10 minutes to let the flavors blend and to thicken the sauce.

Step 4

Add shrimp and cook 5 to 6 minutes, until opaque and cooked through.

Step 5

Add lime juice.

Step 6

To serve, divide equally among 4 bowls, about 1 1/4 cups then top with scallions and cilantro.