Shrimp and Coconut Milk Curry

Ingredients

• 1 large onion, chopped
• 2 tablespoons of oil
• 1 red or green bell pepper, chopped
• 3 cloves of garlic, smashed
• 1 jalapeno (small, hot) pepper, minced
• 2 tablespoons of curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1½ cups of broth (vegetable or chicken)
• ¼ cup of unsweetened coconut milk
• 1½ pounds of cleaned shrimp
• 1 cup of frozen green peas
• 2 tablespoons of lime juice
• 1 tablespoon of cornstarch
• ⅓ cup of chopped fresh cilantro
• salt and black pepper to taste

Directions

1. In a large, deep skillet saute the onion and bell pepper for about five minutes.
2. Add the garlic, hot pepper and spices and cook, stirring, for another two minutes.
3. Add the broth and coconut milk.
4. When heated add the shrimp and green peas.
5. Reduce the heat, cover and cook for another five minutes.
6. In a small bowl combine the lime juice and cornstarch.
7. Add to the shrimp mixture along with the cilantro.
8. Cook stirring constantly until thickened.
9. Add salt and pepper to taste.
10. Serve over plain white rice.