Delicious Spiced Coconut Curry Shrimp with Vegetables Recipe

INGERDIENT

2 lbs large or jumbo shrimp, peeled and deveined
2 tbsp extra virgin olive oil
1½ yellow onions, sliced into strips
2 bell peppers, sliced into strips
1 tbsp garlic, minced
1 tsp fresh ginger, minced (or ¼ tsp ground ginger)
1 lb Russet or Yukon Gold potatoes, peeled and diced
6 tbsp curry powder
1 tsp ground cumin
¼ tsp cayenne pepper (or 2 fresh scotch bonnet peppers, diced)
4 fresh thyme sprigs (or 1 tsp dried thyme)
1 (14 oz) can coconut milk
1½ cups seafood stock (or chicken stock)
1 tbsp salt (plus additional to taste)
1 tsp ground black pepper (plus additional to taste)
1 tbsp fresh cilantro, roughly chopped

INSTRUCTIONS

Season the shrimp: In a small bowl, season the shrimp with 1 tablespoon of salt, 1 teaspoon of ground black pepper, and 2 tablespoons of curry powder. Mix well and refrigerate for later use.
Sauté the vegetables: Heat 2 tablespoons of extra virgin olive oil in a large pot over medium-high heat. Add the sliced onions and bell peppers, and sauté until they are soft, about 5-8 minutes. Stir occasionally to ensure they cook evenly.
Add aromatics: Stir in the minced garlic and ginger. Cook until fragrant, about 2 minutes. This will bring out the flavors of the aromatics, making the dish even more delicious.
Spice it up: Lower the heat to medium and stir in the remaining curry powder, ground cumin, and cayenne pepper. Let the spices fry for 2-3 minutes, stirring occasionally to release their essential oils.
Create the curry base: Pour in the coconut milk, seafood stock, and thyme sprigs. Stir to combine and bring the mixture to a boil.
Cook the potatoes: Add the diced potatoes, cover the pot, and let them cook until they are tender, about 5-7 minutes.
Add the shrimp: Once the potatoes are tender, adjust the seasoning with salt and black pepper. Add the seasoned shrimp, stir to combine, and cover. Cook until the shrimp are pink and fully cooked, about 5 minutes.
Garnish and serve: Turn off the heat, adjust the seasoning to taste, and stir in the fresh cilantro. Serve hot, and enjoy!