Coconut Shrimp Curry

I'm sitting on my balcony right now, wondering what interesting thing I could write about today's recipe. Coconut shrimp curry is easy, tasty, coconutty and quick. It's perfect for a fast weeknight dinner. You can pick the ingredients based on whatever you happen to have on hand. Even just shrimp and coconut milk alone will give you a tasty dish.

Coconut shrimp curry

Instructions - Easy Coconut Shrimp Curry:

If needed, thaw the shrimp by covering them with cold, salted water.

Peel the onion and chop it finely. Cut the bell peppers into small strips.

Heat the oil in a skillet, add the onion and cook until translucent. Then add the curry powder, cardamom seeds and salt, and stir well to coat the onion. Add the bell peppers and chili and cook for about 1 minute, then add the coconut milk mixed with the water. Add the pressed garlic and the shrimp. Cook, stirring, for about 5 minutes, until the shrimp turn pink. Don't cook them for too long, though, or they will become rubbery. Add the cilantro leaves, stir, and serve garnished with the remaining chopped cilantro. Serve with basmati rice.

Enjoy!