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Combine the first 9 ingredients in a medium bowl; set aside. Heat canola oil in a large nonstick skillet over medium-high heat. Add shrimp, and saute 2 minutes. Add green onions and red pepper; cook 1 minute. Add coconut milk mixture to pan; bring to a boil. Reduce heat, and simmer 1 minute or until shrimp turn pink. Serve immediately with rice.
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Ready-made tteokbokki sauce — just add rice cakes and fish cakes
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
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Ready-made tteokbokki sauce — just add rice cakes and fish cakes
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards