Shrimp Curry

This is a recipe we tried for the first time tonight, and greatly enjoyed. It was very, very simple. It more of a sweet curry.

1 cup chopped onions

4 tsp. olive oil, divided

1 red bell pepper, cut into strips

1 lbs. uncooked, peeled shrimp

1 Tbs. curry paste

2 Tbs. water

1 cup light coconut milk

1 stp. curry powder

3 cups cooked brown rice

1. In a large skillet, saute the onions on medium in 2 tsp. oil until carmelized, about 8-10 minutes. Meanwhile, in another large skillet, saute pepper strips and remaining oil on medium, about 3 minutes. Add the shrimp, cook for another 2 t 3 minutes, until they are opaque.

2. Puree onions and curry paste with water until almost smooth. Add puree, light coconut milk, and curry powder to the shrimp and peppers. Simmer quickly, just to thicken the sauce. Stir in the rice, cook another minute or two. Serves 4.

I always follow recipe exactly the first time I use it, but on this one there are a few things I would change for next time. I would add more bell pepper, and use a combination of red, orange, and yellow. You can go much lighter on the oil. I would also add a pinch of salt. Snow peas and edamame would be great additions and would add some color (you do eat with your eyes first...). You could add more curry paste if you like it a little hotter.