Moqueca de Camarão (Coconut shrimp stew)

1 tbsp palm oil (Dendê oil can be changed for coconut oil)4 tbsp peanut oil
4 cloves of garlic (sliced)
1 tbsp chopped ginger
1 onion (julienne)
1 red pepper (julienne)
1 yellow pepper (Julienne)
2 tomatoes (Julienne)
1 can coconut milk
2 tbsp tomato paste
1 kg/ 2.2lbs Shrimp
Fresh Cilantro leaves
Spice chilli peppers (Add as much as you like all different spices you like)
Two limes

In a big pot, fry the ginger, garlic and onions with the mix of peanut oil and palm oil. After they are getting brown add the peppers and tomatoes. Stir a little bit and let cook with the pot closed in medium/low heat for 5 minutes. Add the coconut milk and tomato paste and let cook for another 10 minutes with the pot closed. Don't stir too much. After the 10 minutes add the chopped cilantro leaves, the spices and the shrimp. Close the pan again and let cook for not more that 10 minutes in medium heat. Open the pot and squeeze the lime. Serve with rice and fried cassava or fried potatoes.