SHRIMP IN A COCONUT CURRY SAUCE

INGREDIENTS

1 package of frozen medium count shrimp, defrosted (or you can use fresh)

2 tbsp of curry powder

1 tbsp of cumin

1 tsp of tumeric powder

1 tsp of paprika

1/2 tsp of ground ginger

Hot sauce to taste

Salt and pepper to taste

1 tsp of dried thyme

1 small onion diced

2 tablespoon of crushed garlic

3 green onions diced

1/4 cup of coconut milk

1/4 cup of hot water (if needed)

Curry sauce:

1 tbsp of curry powder

1 tbsp of cumin

2 tbsp to 1/4 cup of hot water (enough to make it runny when mixed with above ingredients)

METHOD

Wash shrimp in cool water, drain.  Season with all the dried spices and hot sauce as well as salt and pepper to taste.  Toss well and let sit for a few minutes.  You can even leave it in the fridge to marinate longer.

In a large skillet, add a couple tablespoons of oil and bring to a medium high heat.  Add the onions, then garlic and saute until translucent.  Add the curry sauce, stir well, once bubbly add the coconut milk and cook until it thickens.  Add the seasoned shrimp and lower heat to medium and stir frequently until the shrimp is cooked through.  Add hot water if sauce is too thick.  Add green onions and cover and cook for 2 minutes.

Serve with basmati rice or roti.  You can even get naan bread at your local Walmart.