Coconut Curry Shrimp
Ingredients:
1 lb large shrimp, peeled and deveined
2 tbsp extra virgin olive oil
1 yellow onion, sliced
2 bell peppers, sliced
1 tbsp minced garlic
1 tbsp minced fresh ginger
2 medium potatoes, cubed
6 tbsp mild Jamaican curry powder
1 tsp ground cumin
1 tsp cayenne pepper
2 sprigs fresh thyme
1 can (14 oz) full-fat coconut milk
1 cup seafood or chicken stock
Salt and ground black pepper to taste
Fresh cilantro, chopped
Instructions:
Season shrimp with 1 tbsp salt, 1 tsp pepper, and 2 tbsp curry powder. Refrigerate.
Heat 2 tbsp olive oil in a large pot over medium-high heat. Sauté onions and peppers until soft, 5-8 minutes.
Add garlic and ginger, cook for 2 minutes.
Add remaining curry powder, cumin, and cayenne pepper. Fry for 2-3 minutes.
Add coconut milk, stock, and thyme. Bring to a boil, add potatoes, cover and cook until tender, 5-7 minutes.
Adjust seasoning with salt and pepper. Add shrimp, mix, cover, and cook until pink, about 5 minutes.
Garnish with cilantro and serve over rice.
