Coconut Shrimp Curry

Today's recipe is a pan-Asian inspired shrimp curry. The shrimp are seared ahead of time and added back to avoid overcooking, which can produce some unimpressive results. For the pepper, I used a poblano, but bell peppers are probably better because they are a little more tender. Your pepper choice will also affect the spiciness of the dish. It's really up to your preference. For those who don't know it, garam masala is an Indian spice blend that you can usually find in an Asian grocery store. Enterprising folks could even make it themselves. Garam masala is what gives Indian food its distinctive, spicy flavor.

Ingredients

• 6 large shrimp
• 1/2 lime
• 1 green pepper
• 1/2 onion
• 1 1/2 tsp garam masala
• 1/2 tsp turmeric
• 1/4 tsp ground mustard
• 1/2 tsp dried basil
• 1 cup coconut milk
• 1/4 cup water
• Salt, pepper, and coriander

Start by peeling and cleaning the shrimp. Put in a bowl and squeeze the lime juice over them. Season with salt, pepper, and a little coriander. Refrigerate for about 20 minutes. Heat oil on medium-high in a saute pan. Sear the shrimp on both sides and set aside. 

Cut the onion and pepper into slices. Remove the seeds from the pepper. Add more oil to the pan, and heat on medium. Add garam masala, turmeric, mustard, and basil, then the pepper and onion. Stir well and cook until vegetables are softened.

Add the coconut milk and water. The coconut milk will provide the flavor base, while the water will thin out the sauce a little. Add shrimp and simmer for a few more minutes. Stir to integrate everything. Taste the sauce and add salt to taste. Serve with basmati rice.