A delicious, spicy shrimp curry made with aromatic spices, onion, green bell pepper, jalapeño pepper, lime juice, fresh cilantro, heavy cream and coconut milk. Serve over cooked basmati or long grain rice.

Shrimp and Coconut Milk Curry

1 teaspoon vegetable oil
1 onion, chopped
1 red bell pepper, seeded and chopped
3 cloves garlic, crushed
1 jalapeño pepper, seeded and minced
2 tablespoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 cups heavy cream
1/4 cup coconut milk
1 1/2 pounds shrimp, peeled and deveined
1 tablespoon cornstarch
2 tablespoons lime juice
1/3 cup chopped fresh cilantro
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Cooked basmati or long grain rice.

1. In a heavy saucepan over medium heat, heat oil. Add onion and bell pepper; sauté until softened, about 5 minutes.
2. Add garlic, jalapeño, curry, cumin and coriander; cook 2 minutes more.
3. Reduce heat to low and add cream and coconut milk. Bring to a simmer and cook for 5 minutes, stirring frequently. Add shrimp and cook, uncovered, until shrimp are pink, about 10 minutes.
4. In a small bowl combine cornstarch and lime juice; stir until smooth. Add to shrimp mixture and cook, stirring constantly, until thickened. Season with cilantro, salt and pepper. Serve over cooked rice.

Makes 4 servings.