Curry Shrimp

ingredients

1 chopped green pepper
1 chopped red pepper
1 1/4 tsp minced fresh ginger
5 tbsp olive oil
1 1/4 c. chopped sweet onion (Walla Walla or Vidalia are great)
10 whole cloves
10 cardamom pods
2 1/2 cinnamon sticks
1 1/4 tsp minced garlic
1 1/2 tbsp curry powder
1 1/4 c diced tomatoes
5 bay leaves
1 1/4 c coconut milk
10 oz chopped fresh cilantro
2 lbs raw shrimp or 1 1/2 lbs chopped chicken (cooked (I used leftover Tandoori chicken and it was excellent) or uncooked)
Cooked rice - brown basmati give it a great nutty flavor

directions

Heat oil over med/high heat in a large frying pan. Add cloves, cardamom, bay leaves, and cinnamon. Sauté one minute and then add onions, green, and red peppers. Sauté until onions are golden. Add ginger and garlic and sauté another minute. Add curry powder and cook until flavors are released. (Not sure how long that really is. Maybe 2-3 minutes.) Add tomatoes and sauté for 3 minutes. Season with salt to taste. Add raw shrimp and sauté another 3-4 minutes. If adding raw chicken sauté at least 5 minutes depending on the size of the pieces. If cooked, sauté 3 minutes. Remove bay leaves and whole spices. Add coconut milk and chopped cilantro. Simmer 3-4 minutes. Serve over rice.

Source: Kelley Hettig