-bell pepper, diced(prefer it with red, but I had green on hand this time)
Saute the above in a wok or large skillet until tender.
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.
-frozen edamame, thawed
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.
37 minutes ago