Shrimp in coconut milk

  • 1 lb cooked shrimp
  • 1 red bell pepper (capscicum / shimla mirch) sliced
  • 1 green bell pepper sliced
  • 1 medium onion sliced thin
  • 1 Tbsp minced garlic – use more if you want to
  • 1 tsp ginger powder
  • 1/2 tsp turmeric
  • 1 Tbsp garlic chili paste, if you want it a little sweet, use the Thai version
  • 1 Tbsp oil
  • 1 can (14oz) lite coconut milk
  • Salt to taste
  • Heat the oil in a pan and stir fry the onions and garlic till the onion is translucent
  • Add the bell peppers, turmeric, ginger and the chili paste. Stir fry about 2 mins
  • Add the shrimp and stir fry everything till peppers are a little tender. Do not overcook. Adjust the amount of salt required
  • Add the coconut milk. If you want a thick consistency, add half the can else add the whole can
  • Bring to a boil, lower the heat and simmer till it reaches desired consistency
  • Serve over hot rice.