Coconut Curry Shrimp

Ingredients

• 1 pound shrimp
• 1 can coconut milk
• 2 tablespoons curry powder
• 4 cloves garlic
• 1 tablespoon ginger
• 1 cup jasmine rice
• 2 tablespoons vegetable oil
• 1 medium onion
• 1 medium bell pepper
• 1 whole lime
• 1 bunch cilantro
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions

1. 1

   Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine 1 cup of jasmine rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 5 minutes.

2. 2

   While the rice is cooking, prepare the shrimp. If using frozen shrimp, thaw them under cold running water. Pat dry with paper towels.

3. 3

   In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add 1 medium chopped onion and sauté for 3-4 minutes until translucent.

4. 4

   Add 4 minced garlic cloves and 1 tablespoon of grated ginger to the skillet. Sauté for an additional 1-2 minutes until fragrant.

5. 5

   Add 1 medium chopped bell pepper to the skillet and cook for another 3 minutes until slightly softened.

6. 6

   Stir in 2 tablespoons of curry powder and cook for 1 minute to toast the spices.

7. 7

   Pour in 1 can of coconut milk and stir well. Bring the mixture to a gentle simmer.

8. 8

   Add the shrimp to the skillet, season with 1 teaspoon of salt and 1 teaspoon of black pepper, and cook for 5-7 minutes until the shrimp are pink and opaque.

9. 9

   Remove the skillet from heat. Squeeze the juice of 1 lime over the shrimp and stir in chopped cilantro.

10. 10

    Serve the coconut curry shrimp over the jasmine rice, garnished with additional cilantro if desired.