Shrimp and Coconut Milk Curry

Ingredients

 * 1 large onion, chopped
 * 2 tablespoons of oil
 * 1 red or green bell pepper, chopped
 * 3 cloves of garlic, smashed
 * 1 jalapeno (small, hot) pepper, minced
 * 2 tablespoons of curry powder
 * 1 teaspoon ground cumin
 * 1 teaspoon ground coriander
 * 1½ cups of broth (vegetable or chicken)
 * ¼ cup of unsweetened coconut milk
 * 1½ pounds of cleaned shrimp
 * 1 cup of frozen green peas
 * 2 tablespoons of lime juice
 * 1 tablespoon of cornstarch
 * ⅓ cup of chopped fresh cilantro
 * salt and black pepper to taste

Directions

 * 1) In a large, deep skillet saute the onion and bell pepper for about five minutes.
 * 2) Add the garlic, hot pepper and spices and cook, stirring, for another two minutes.
 * 3) Add the broth and coconut milk.
 * 4) When heated add the shrimp and green peas.
 * 5) Reduce the heat, cover and cook for another five minutes.
 * 6) In a small bowl combine the lime juice and cornstarch.
 * 7) Add to the shrimp mixture along with the cilantro.
 * 8) Cook stirring constantly until thickened.
 * 9) Add salt and pepper to taste.
 * 10) Serve over plain white rice.