Shrimp curry

Nick loves Thai food. So, do I , actually. And so does Bella. So, tonight I made a quick shrimp curry. I'm admitting up front that it's probably a far cry from authentic, but it was yummy. There's not really a recipe, so I'll just tell you what I did. I chopped most of a bell pepper in bite-size pieces, then an equal amount of onion in the same size pieces. Stir-fry those in a large skillet over high heat in canola or vegetable oil. Add one drained can of bamboo shoots and one drained can of pineapple chunks. While the vegetables are cooking, season about 1 pound of peeled, deveined shrimp with curry powder, garlic powder, ground ginger, salt, pepper, and a little cornstarch. When the vegetables are crisp-tender, add 1 pressed garlic clove, 1 ts of green curry paste and 1 can of coconut milk to the pan. (Lite coconut milk is healthier, but full-fat is tastier.) Reduce heat to medium and stir until the curry paste is mixed in, then add the shrimp. Simmer until shrimp turn pink. You can finish with some chopped fresh basil or cilantro. Serve over your favorite rice. (We really like jasmine or basmati.) One note: The more fresh ingredients you use, the better this tastes. Fresh pineapple, garlic, ginger and herbs to finish really do make a difference. (If you use fresh ginger, add it with the garlic.)