Coconut-Shrimp Curry

Ingredients

• 1/2 cup coconut milk
• 1 tablespoon curry powder
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon sunflower oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 pound shrimp, peeled and deveined
• 1/4 cup fresh cilantro, chopped
• Cooked rice, for serving

Directions

1. In a small bowl, whisk together the coconut milk, curry powder, ginger, garlic powder, onion powder, cumin, cinnamon, cayenne pepper, salt, and pepper.
2. In a large skillet over medium heat, heat the oil. Add the onion, garlic, and bell pepper. Cook, stirring frequently, until the vegetables are softened, about 5 minutes.
3. Add the shrimp and the coconut milk mixture to the skillet. Cook, stirring occasionally, until the shrimp are cooked through and the sauce is thickened, about 5 minutes.
4. Stir in the cilantro. Serve the curry over cooked rice.

Interesting Facts

• Coconut milk adds a delicious, creamy flavor to this dish.
• Curry powder is a blend of spices, typically including coriander, turmeric, cumin, and chili powder.
• This dish is a great way to use up any leftover vegetables you have in your fridge.