Shrimp Curry

Shrimp Curry

Shrimp
Onion, diced
Garlic, diced
Celery, diced
Carrot, diced
Potato, diced
2-3 S&B Curry Powder
2 cans coconut milk (unsweetened)
2-3 cornstarch mixed with water for thickening
Salt and pepper to taste

Saute vegetables and shrimp. Add curry powder and coconut milk. Bring to a boil, then simmer for 20 minutes or until vegetables are tender. Add cornstarch to thicken. Salt and pepper to taste. Serve with white rice.