Coconut Shrimp Curry

Oh, this one turned out good. I try to listen to my body and it was craving seafood and coconut milk!

Coconut Shrimp Curry

2 tbsp coconut oil
1/2 sweet onion, diced
2-3 cloves of garlic, minced
1-2 Tbsp curry powder (depending how spicy you like it)
1 Tbsp cinnamon
1-2 tsp cumin
1 15 oz can diced tomatoes
1 14 oz can coconut milk
2 tbsp corn starch
approx 4 cups shrimp (I used frozen, pre-cooked, de-veined, tail off)
1 red bell pepper, sliced or coarsely chopped
approx 4-5 cups loosely packed fresh spinach, chopped
approx 1 1/2 cups frozen sweet corn
Sea Salt or Realsalt

Start brown rice cooking. (I do mine in the rice cooker. 1:3 ratio rice to salted water.)

Heat oil in skillet on medium heat.
Saute onions and garlic until soft.
Add curry, cumin and cinnamon and mix until onions are coated.
Add tomatoes in their juices and coconut milk and mix well.
Whisk in cornstarch.
Add shrimp and red pepper and bring to a strong simmer. Reduce heat to medium low continuing to simmer.
Add spinach. Mix in until wilted.
Add in corn and continue to simmer until sauce thickens a little (about 10 minutes).
Salt to taste.

Serve over brown rice and enjoy!