Coconut Ginger Shrimp With Carrot

• 3 cloves garlic, crushed
• 1 small onion, coarsely chopped
• 2 tsp grated fresh ginger
• 2 tsp curry powder
• 1/2 tsp ground fenugreek
• 1/2 tsp ground turmeric
• 8 None cardamom pods
• 1 tsp cumin seeds
• 2 tbsp vegetable oil
• 2 large carrots, coarsely grated
• 1 1/2 lbs medium shrimp, peeled and deveined, tails intact
• 4 None green onions, sliced
• 1 can (14 oz) coconut milk

1. Process garlic, onion, ginger, spices and half of the oil until smooth.
2. Heat remaining oil in large skillet on medium-high heat. Cook garlic mixture, stirring, until fragrant. Add carrot; cook, stirring, 2 mins. Remove from pan.
3. Add shrimp and green onion to pan. Cook, stirring, until shrimp turn pink. Return carrot mixture to pan with coconut milk. Cook until heated through.

garlic, onion, ginger, curry powder, ground fenugreek, ground turmeric, cardamom pods, cumin seeds, vegetable oil, carrots, shrimp, green onions, coconut milk

Taken from recipes-plus.com/api/v2.0/recipes/33432 (may not work)