*** Maria's Coconut Curry Shrimp

Coconut Curry Shrimp

• 1 tsp vegetable oil
• 1/2 onion (thinly sliced)
• 2 cans of coconut milk (Chaudoc)
• 1/2 box of curry (S&B Golden Curry)
• 1 lb thawed jumbo shrimp, shelled
• crushed red pepper flakes
• 2 cups rice, uncooked
• water, for rice

Start rice in rice cooker.

In a pot, saute the onion with about 1 tsp of oil until it softens a bit and the flavor mellows.

Add the coconut milk and heat to a very light boil, stirring occasionally.

Add curry cubes and stir to combine, until the cubes are dissolved.

Add red pepper, to taste.

Add the shrimp and cook 2-3 minutes until done.

Enjoy over a bed of freshly cooked rice!