Shrimp Curry and Crispy Edamame

Shrimp Curry

-garlic, minced
-onion, diced
-bell pepper, diced(prefer it with red, but I had green on hand this time)
-sesame oil

Saute the above in a wok or large skillet until tender.


Add:
-curry paste
-curry powder
-garam masala
-coconut milk
And bring to a boil


Add raw, peeled and deveined shrimp and cook until pink. Add a couple of pats of butter and once melted add a slurry of water and cornstarch to thicken sauce. Stir in fresh cilantro and serve over rice.


Crispy Edamame
-frozen edamame, thawed
-salt
-pepper
-olive oil
Spread out on a baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Bake at 400 for 15 minutes.

I sprinkled mine straight onto the curry for a little extra layer of flavor.