Instructions: Heat oil in heavy large skillet over medium-high heat. Add onion; saute until soft, about 4 minutes. Add ginger and curry powder; saute 1 minute. Stir in coconut milk. Simmer 2 minutes. Add shrimp and simmer until opaque in center, about 3 minutes. Stir in cilantro. Season with salt and pepper.

This recipe yields 2 servings;

can be doubled.

Comments: This spicy curry is wonderful spooned over basmati rice and paired with green beans. For dessert, dust sliced bananas with cinnamon sugar, then broil and serve with a scoop of butter pecan ice cream.

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