Coconut Shrimp Curry with Fragrant Rice

1In a large skillet, heat vegetable oil (1 tablespoon) over medium heat. Add the chopped onion (1), garlic (2 cloves), and grated ginger (1 tablespoon). Sauté until the onions are translucent.

2Add the diced bell pepper (1) to the skillet and cook until it softens.

3Stir in the curry powder (1 tablespoon), turmeric (1 teaspoon), and cumin (1 teaspoon). Cook for another minute until fragrant.

4Pour in the coconut milk (1 can) and bring the mixture to a simmer. Let it cook for 5-7 minutes to allow the flavors to meld together.

5Add the peeled and deveined shrimp (1 pound) to the skillet. Cook until the shrimp (1 pound) turn pink and are cooked through.

6Season with salt and pepper to taste.

7In a separate pot, cook jasmine rice (1 cup) according to package instructions.

8Serve the coconut shrimp (1 pound) curry over a bed of fragrant jasmine rice (1 cup).

9Garnish with fresh cilantro leaves.

10Enjoy your creamy and flavorful coconut shrimp (1 pound) curry with fragrant rice!