Shrimp Curry

• 1 tsp sesame oil
• 1 T minced ginger
• 4 cloves garlic
• 1 c chopped red bell pepper
• 1 c chopped scallions
• 1 tsp curry powder
• 4 tsp red curry paste
• 1/2 tsp ground cumin
• 4 tsp soy sauce
• 1 T brown sugar
• 2 tsp fish sauce
• 1 14-oz can coconut milk
• 1/4 c chopped cilantro
• 1 lb shrimp
• Salt
• Cooking spray

Heat 1/2 tsp oil in a large skillet over medium heat; add ginger and garlic and cook for one minute.

Add pepper and scallions and cook for one minute; stir in curry powder, curry paste, and cumin and cook for one minute.

Add soy sauce, sugar, fish sauce, and coconut milk; simmer.

Remove from heat and stir in cilantro; add shrimp and coat with sauce.

Serve over jasmine rice.

*Recipe adapted, courtesy of Gina