Coconut Shrimp Curry

I LOVE cooking with coconut milk . . . but try not to too often because it is some rich and heavy stuff (although I do opt to use lite coconut milk often enough when I do cook with it). Pairing coconut milk with curry is out of this world! This curry is rich and creamy . . . decadent if anything. My favorite curry is from Benja's Thai restaurant in St. George, Utah. The Yellow Curry is my very favorite . . . but everything else we have tried rocks too! If you ever get the chance . . . go there! The food is awesome and the hubs and I CRAVE their sushi 24/7!!!
I also ventured out today and bought a jar of italian pickled garlic . . . anyone ever cooked with it before? The girl at the store sold me on its many uses and how interchangeable it is in Italian cooking with regular garlic, and that it is awesome in salsa and good to eat on its own . . . we shall see . . .Coconut Shrimp Curry
Recipe by: Emily

1 1/2 lbs Shrimp, shelled, cleaned and tails removed
1/2 cup Red or Green Belle pepper, diced
1 cup Red Onion, diced
3 cloves of Garlic, minced
2 Tbsp Oil
1 can Coconut milk
1-2 tsp Curry Powder
1/4 cup Fischer Wieser-Mango Ginger Habanero Sauce
Garlic Chili Paste, optional- (add if you want more heat!!!)
1/2 tsp dried Basil or 1 Tbsp fresh basil, minced
1-2 Tbsp Soy Sauce, or Wasabi Soy Dipping Sauce, to taste
1/2 Tbsp Cornstarch, optional . . . add if you want a thicker sauce
Salt
Pepper

1. Heat two tablespoons of oil in a large wok or skillet over medium heat, add the diced onion and cook for 5 minutes, then add the green pepper to the onions and cook for an additional 5 minutes. Add the garlic, curry powder and basil to the onion and peppers and cook for one minute.
2. Slowly stir in the coconut milk, mango habanero sauce, and soy sauce. Bring coconut milk to a simmer and add the shrimp. Cook until shrimp begin to turn pink. Whisk in the cornstarch and allow to thicken for another minute or two, taste and season if needed. Remove from heat and serve over rice. Enjoy!

If you can't find the mango ginger habanaro sauce, use mango or apricot jam instead with a teaspoon of minced ginger and a teaspoon (or more) of minced habanaro or jalapeno.