Easy Coconut Shrimp Curry

• 1.5 pounds (400g) shrimp, peeled and deveined
• 1 Tablespoon lime juice
• 1 pinch cayenne pepper
• Salt & pepper
• ½ yellow onion, thinly diced
• 1 small red bell pepper, thinly sliced
• 1 teaspoon fresh ginger, grated
• 3 cloves garlic
• 1 teaspoon curry powder
• 1 teaspoon ground turmeric
• ½ teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt
• 1 can 13.5-ounces (400ml) coconut milk
• 1/2 Tablespoon brown sugar
• 1 ½ teaspoon cornstarch + 1 ½ teaspoon water (optional, for thicker sauce)

For serving:

• Lime wedges
• Fresh cilantro, chopped

• Place shrimp in a shallow dish and season with cayenne pepper, lime juice, salt and pepper. Let marinate for 10 minutes.
• Heat a large skillet with a drizzle of oil over medium heat. Add the onions and cook until soft and translucent. Add in the bell peppers and cook for a couple of minutes. Add garlic, ginger, and all the spices. Stir well an cook for about 30 more seconds.
• Pour in the coconut milk and brown sugar.
• Bring to a simmer and then add in the shrimp. Bring back to a simmer and cook for about 5 minutes until shrimp is pink and cooked through.
• If you want to thicken the sauce, mix cornstarch with water in a bowl, add to the sauce and cook another minute.
• Serve curry over basmati rice. Add some lime wedges and fresh cilantro.