Creamy Coconut Shrimp Curry

• 1 lb of peeled and deveined precooked shrimp
• 1 red pepper, seeded and diced small
• 2 cloves garlic minced
• 1 tbsp butter
• 2 tbsp sweet curry
• 1/2 tsp cinnamon
• 1/2 tsp ginger powder
• 1 can coconut milk
• Rice to serve with

Cook rice according to package directions

In a large skillet, melt the butter over medium heat. Add the garlic and pan fry until soft and clear. Add the spices, stir well to mix. Add the pepper and fry another 3 minutes

Add the coconut milk and stir well, scraping up the browned bits and spices. Add the shrimp and cook until coated in the sauce. Serve over rice