Curry Shrimp

photo credit: FotoosVanRobin

Serving Size: 4

Ingredients:
2 tablespoons olive oil
3 large garlic cloves, minced
1 large onion, finely chopped
1 cinnamon stick
1 bay leaf
2 teaspoons fresh ginger root
1 14 1/2 oz can diced tomatoes, drained
1 lb. large shrimp, peeled and deveined
1 can coconut milk
1 tablespoon curry powder
2 tablespoons fresh cilantro, finely chopped
1 cup jasmine rice, steamed

Directions:
1. In a large skillet or wok add olive oil over high heat. Once hot stir in garlic followed by the onion. Cook until onions begin to turn clear.
2. Then add cinnamon, bay leaf,ginger and tomatoes. Bring to a boil.
3. In a medium mixing bowl combine coconut milk and curry. Mix well and set aside.
4. Add in shrimp with boiling mixture. Pour coconut milk mixture in as well and stir.
5. Simmer for 10 minutes.
6. Serve on top of Jasmine rice and sprinkle cilantro on top.