Shrimp Curry

Pound of shrimp, peeled, tails removed

2 tbsp curry powder

Salt to taste

1 tbsp sriacha (optional)

1 tbsp fish sauce (optional)

1/4 cup rice wine vinegar (optional)

14 oz light coconut milk

Chopped vegetables - 3 peppers, 1 onion, 1 squash

1 can chickpeas, drained (optional)

Basil and/or cilantro and lime wedges for servings

Note: You can substitute any vegetables you want.

In a large sauce pan, cook vegetables with spices in a small amount of oil, until cooked through. Add in coconut milk, rice vinegar, sriacha, fish sauce, and chickpeas. Bring to a simmer. Add in shrimp and cook until pink. Place into serving bowls and top with basil, cilantro, and lime juice. Serve with rice or noodles.