Ingredients:
1 lb of shrimp, peeled and deveined
1 red onion, diced
1 red bell pepper, diced
1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon grated ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1 (14 oz) can of full-fat coconut milk
1 tablespoon red curry paste
1 tablespoon fish sauce
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped fresh cilantro
Instructions:
In a large skillet over medium heat, sauté onion and bell pepper in olive oil until tender.
Add garlic, ginger, cumin, coriander, turmeric, cardamom, and cloves. Sauté for 1 minute until fragrant.
Stir in coconut milk, curry paste, fish sauce, brown sugar, salt, and pepper. Bring to a simmer and cook for 5 minutes.
Add shrimp and cook for 3-5 minutes until shrimp are cooked through.
Stir in cilantro and serve with steamed rice.