• 1 tablespoon oil
• 1 large onion, cut into strips pole to pole
• 1 large bell pepper, red or orange preferred, cut into thin strips
• 1 tablespoon grated ginger
• 1 tablespoon minced garlic
• 1 teaspoon garam masala
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne
• 1/2 can coconut milk, possibly more
• 1/2 pound of medium-sized shrimp, shelled & deveined, enough for three or four per person
• green onion and/or cilantro for garnish

Add oil to skillet and head over medium high heat. Add onion and bell pepper and cook until slightly softened.

Add in ginger, garlic, garam masala. salt, turmeric and cayenne and cook for a few seconds, stirring, until fragrant.

Immediately add coconut milk, stirring to blend, then shrimp and cook for an additional minute or so, just until shrimp are cooked through. Remove from heat and serve over rice or cauliflower rice.

If desired, additional coconut milk may be added to bring to desired consistency.

Garnish with green onion & cilantro, if desired.