The garam masala adds both warm, flavor, and fragrance to this delightful shrimp curry.

Ingredients

2 cups cooked basmati rice

2 lbs raw, peeled, and deveined shrimp

2 tablespoons vegetable oil

4 tablespoons garam masala powder 2–3 cloves of garlic, minced

2 tablespoons of fresh ginger, minced 2–3 bay leaves

1 red onion, medium diced

2 cups frozen peas

2 13.5-oz cans of unsweetened coconut milk

1 teaspoon of sugar

1 teaspoon of chili powder

3 tablespoons of tomato paste

Juice from one lime

Cilantro

Directions

1. Cook rice per instructions and leave covered.

2. Sauté onions, garlic, and ginger in vegetable oil until soft and fragrant.

3. Add garam masala powder and tomato paste and combine.

4. Add 1½ cans of coconut milk and stir.

5. Add salt, sugar, chili powder, and lime juice.

6. Simmer until curry has slightly thickened.

7. Season with additional salt, pepper, and chili powder to taste.

8. Add shrimp and cook for 4–5 minutes until shrimp are cooked through.

9. Serve over basmati rice and garnish with cilantro.