1-1/2 lb medium shrimp, peeled

2 cloves garlic,minced

1 small onion,chopped

1/2 tbsp minced ginger

1 can coconut milk

1 bell pepper,sliced

1 tbsp curry powder

1 tsp turmeric

Salt and black pepper to taste

1/2 tsp paprika

1 tbsp oil

1 jar of Kashmiri curry sauce,(if not using,just add a tbsp tomato paste and 1 tbsp chicken base)

Basil leaves

1. Place the oil on deep skillet and turn the heat to medium. Add garlic,onion,curry powder,paprika,turmeric , ginger and tomato paste if not using curry sauce. Stir and cook for 1 minute.
2. Add coconut milk and raise heat to medium high.Simmer and  stir occasionally until the sauce become bubbly and thick,about 10 minutes.

3.  Add bell pepper together with the curry sauce if using and simmer for 3 minutes.

4.Add the shrimp, salt and pepper to taste, and cook, stirring frequently, until the shrimp release their liquid. The liquid will become moist again and shrimp turn pink. Garnish with Basil. Serve with white rice.