Coconut Shrimp Curry

We love CURRY at our house! This is a pretty MILD version, so if you're not sure how you feel, this is the RECIPE to try it. It's very EASY and tastes sooooo good! (Sorry for the not-so-great pic!)

Coconut Shrimp Curry
1/2 yellow onion, chopped
1/2 to 3/4 cups thinly sliced baby carrots
2 tablespoons oil
1 1/2 teaspoons curry powder
1 cup water
1 (8-ounce) can tomato sauce
Salt and pepper
3/4 cup toasted coconut
24 to 30 deveined raw shrimp, with tails removed
1/4 to 1/3 cup sour cream
Warm cooked rice

In a large frying pan, saute the onions and carrots in the oil until mostly tender, about 5 minutes or so. Sprinkle the curry powder over top and stir in well. Add the water, tomato sauce, salt and pepper, and coconut, stirring to combine. Let come to a boil and then thicken, about 5 or 6 minutes more. Add the shrimp and cook until pink, about 3 minutes. Stir in the sour cream until well combined and then serve warm over rice. Makes 4 servings.

TIP: As I said, this is a pretty mild version, so if you really love curry, try adding a little more curry powder—maybe 2 teaspoons to start. (The curry flavor does get stronger if you let it sit for a while—any leftovers are great!) Also, if you don't like shrimp, substitute about 1 pound of chicken cut into small cubes. It's fantastic too!