Thai Shrimp

Matt love shrimp & I love Thai food, although we normally don't make it because it is too spicy, so here is a Thai shrimp dish that is not too hot, for my Matt.

1 1/2 pounds peeled shrimp

1 tablespoon minced fresh ginger

2 garlic cloves, minced

1 tablespoon sesame oil

1 red bell pepper, finely chopped

1 1/2 teaspoons Thai red curry paste

1 teaspoon curry powder

1 (15-ounce) can coconut milk

2 tablespoons soy sauce

1 tablespoon brown sugar

1/4 cup cilantro, chopped

Hot cooked rice
Preparation Combine first 3 ingredients in a bowl. Heat oil in a large skillet over medium-high heat. Add shrimp; cook 3 to 4 minutes or until pink, stirring occasionally. (Shrimp will not be cooked through.) Remove from skillet; set aside.
Add bell pepper, curry paste, and curry powder to skillet. Cook for 2 minutes, stirring constantly. Stir in coconut milk, soy sauce, and brown sugar. Cook for 3 minutes or until curry paste dissolves, stirring constantly.
Stir in shrimp; cook 2 minutes. Remove from heat. Stir in cilantro, and serve immediately in shallow bowls over hot cooked rice.