Coconut Shrimp Curry

Ingredients

Coconut oil

2 tablespoons

Onion

1 medium, chopped

Garlic

3 cloves, minced

Fresh ginger

1 tablespoon, grated

Curry powder

2 tablespoons

Turmeric

1 teaspoon

Cumin

1 teaspoon

Cayenne pepper

1/2 teaspoon (adjust to taste)

Coconut milk

1 can (13.5 ounces)

Tomatoes

1 cup, diced (fresh or canned)

Shrimp

1 pound, peeled and deveined

Salt

to taste

Fresh cilantro

1/4 cup, chopped (plus more for garnish)

Lime juice

2 tablespoons

Cooked rice

to serve

Instructions

1. In a large skillet, heat the coconut oil over medium heat until shimmering.
2. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
4. Sprinkle in the curry powder, turmeric, cumin, and cayenne pepper. Stir well to coat the onions with the spices, allowing them to bloom for about 1 minute.
5. Add the shrimp to the skillet and cook until they turn pink and opaque, approximately 3-4 minutes per side.
6. Pour in the coconut milk and diced tomatoes, stirring to combine. Bring the mixture to a gentle simmer.
7. Allow the curry to simmer for 10 minutes, letting the flavors meld beautifully.
8. Stir in the lime juice and chopped cilantro, seasoning with salt to taste.
9. Serve the coconut shrimp curry over cooked rice, garnished with additional fresh cilantro, if desired.