Shrimp curry with coconut milk

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 can coconut milk (14 oz)
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper, chopped
• Salt and pepper, to taste
• Cilantro, chopped (optional)

Instructions:

1. Heat the oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 3-4 minutes.
2. Add the garlic and ginger and cook for another minute.
3. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper. Stir to combine and cook for another 1-2 minutes, until fragrant.
4. Add the shrimp to the skillet and cook until pink, about 2-3 minutes per side.
5. Stir in the coconut milk, fish sauce, and brown sugar. Bring to a simmer and cook for another 5 minutes.
6. Add the red bell pepper and cook for another 2-3 minutes, until tender.
7. Season with salt and pepper, to taste.
8. Garnish with chopped cilantro, if desired, and serve hot with rice or naan bread.

Verdict:

This shrimp curry with coconut milk is bursting with flavor and perfect for a weeknight dinner. The creamy coconut milk, aromatic spices, and sweet bell pepper come together to create a delicious and satisfying dish. Serve with rice or naan bread for a complete meal.

Enjoy!