This is an easy, basic coconut shrimp curry. You can jazz it up to suit your taste.

It serves four (4).

I got it from here: https://www.simplyrecipes.com

Ingredients!

1 pound fresh or thawed frozen shrimp, shelled and deveined
2 tbsp olive oil
1 Cup diced onion
1/2 tsp yellow curry powder
1/2 tsp kosher salt
Pinch cardamom or crushed seeds from 1 cardamom pod
1 Cup well-shaken canned coconut milk (regular, not light)
1/4 Cup water
Cilantro, for garnish

Let's Make a Mess!

1. Heat the olive oil in a pot over medium heat; add the onion and cook until translucent, about 5 minutes. Add the cardamom, curry powder, and salt; cook for another 2 minutes.
2. Add the coconut milk and water; simmer 5-10 minutes.
3. Add the shrimps; stir till coated and spread into a single layer. Simmer for 5 minutes, stirring occasionally, until they're pink and just cooked through. Don't overcook or they'll be rubbery.
4. Serve on rice, garnish with cilantro if you want I'm not your Mum.

Verdict: Delicious! I served it over brown rice (what I had in the house) and steamed broccoli. Now that I know how to make it, I can add things like more curry powder, diced bell peppers, etc.

Grade: A