Thai Shrimp With Creamy Coconut-Peanut Sauce Recipe

Ingredients

• 1 to 1 1/2 pounds fresh shrimp (jumbo shrimp, shell and tail on)
• 4 tablespoons oil, (vegetable oil, divided)
• 2 garlic, cloves, minced
• 1/4 teaspoon salt
• red chili flakes
• 4 ounces yellow onion, sliced (1/2 medium onion)
• 3 ounces red bell pepper (1/2 medium pepper, seeded and sliced)
• 3 ounces orange bell pepper (1/2 medium pepper, eeded and sliced)
• 3 ounces yellow bell pepper (1/2 medium pepper, seeded and sliced)
• 8 ounces coconut milk (full fat, 1 cup)
• 4 to 6 tablespoons fish sauce (start with 4 tablespoons and add more to taste)
• 2 tablespoons peanut butter
• 2 tablespoons lime juice (about 1/2 large lime, juiced)
• 1 tablespoon brown sugar
• 2 teaspoons ground ginger
• 2 tablespoons basil leaves, chopped
• 2 tablespoons cilantro, chopped
• 1 green onion, chopped
• Red jalapeno pepper, thinly sliced (optional)