Coconut Curry Shrimp with Coconut Rice

INGREDIENTS

• For the Coconut Curry Shrimp
• 1 pound shrimp, peeled and deveined
• 2 tablespoons coconut oil
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 onion, diced
• 1 cup green bell pepper, deseeded, diced
• 2 tomatoes, deseeded, diced
• 2 cardamom pods, crushed
• 1 tablespoon curry powder
• 1 teaspoon freshly ground black pepper
• 2 teaspoons hot sauce, to taste
• 2 cups seafood or chicken stock
• 2 cups coconut milk
• 2 tablespoons fresh cilantro, chopped
• For the Coconut Rice
• 2 cups white rice
• 1 cup water
• 1 teaspoon salt