Quick Shrimp in Coconut Curry

Ingredients

• Oil
• Onion, diced
• 3 cloves of garlic minced
• 2 tbsp of more of fresh ginger minced
• 1 can coconut milk (13.5 oz)
• 1 tsp of tumeric
• Bag of frozen peas
• Shrimp (about one pound)
• Hot stuff-- this could be hot sauce if your lazy, or a fresh jalapeno pepper or if you don’t like things too hot just a shake of red peppers
• Salt & Pepper
• Fresh Cilantro
• Lime on the side, optional
• Serve over rice

Preparation

1. Saute onion, garlic, and ginger  until translucent. Add your choice of “hot stuff.”  If Jalapeno, saute.
2. Pour in coconut milk and simmer. Stir in turmeric. Flavor with salt and pepper to your liking. Adjust “hot.” Maybe a bit more?
3. Add peas & shrimp and cook until the shrimp turns pink. 
4. Serve over rice, garnished with cilantro (yum!) and lime. 

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