Shrimp in Coconut Curry

This is a Martha Stewart recipe that I tore out of a magazine because it looked less complicated than most of her stuff. Its' easy and really good with jasmine or basmati rice.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 2  tablespoons  oil
• 1 (13 1/2ounce) can coconut milk
• 1  small onion, diced
• 1  tablespoon  minced garlic
• 2  tablespoons  minced ginger
• 1  lb shrimp
• 1⁄2  jalapeno, seeded and thinly sliced in rings
•  salt
•  pepper
•  fresh cilantro

Directions

1. Heat the oil in a large skillet over med heat.Add onion, garlic, and ginger and saute until translucent.
2. Add coconut milk and simmer until reduced by half - 3-4 minutes.
3. Add shrimp and chile pepper and simmer, stirring occasionally, until shrimp is fully cooked, about 4-5 minutes.
4. Season with salt and pepper and garnish with freshj cilantro leaves.