Delicious Shrimp Curry

Ingredients

Cooked rice

4 cups, for serving

Salt

to taste

Fresh cilantro

1/4 cup, chopped, for garnish

Lime juice

2 tablespoons, freshly squeezed

Tomatoes

2 medium, diced

Coconut milk

1 can (13.5 oz)

Cayenne pepper

1/4 teaspoon (adjust for heat preference)

Ground coriander

1 teaspoon

Ground cumin

1 teaspoon

Ground turmeric

1/2 teaspoon

Curry powder

2 tablespoons

Fresh ginger

1 tablespoon, grated

Garlic

3 cloves, minced

Onion

1 large, chopped

Shrimp

1 lb, peeled and deveined

Vegetable oil

2 tablespoons, for cooking

Instructions

1. In a large skillet, heat the vegetable oil over medium heat.
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 minute until fragrant.
4. Sprinkle in the curry powder, turmeric, cumin, coriander, and cayenne pepper. Stir well to coat the onions and spices, allowing them to toast for 1-2 minutes.
5. Add the shrimp to the skillet, cooking until they turn pink and opaque, approximately 3-4 minutes.
6. Pour in the coconut milk and diced tomatoes, stirring to combine all the ingredients.
7. Bring the mixture to a gentle simmer and let it cook uncovered for about 10 minutes. This allows the flavors to meld beautifully.
8. Just before serving, stir in the freshly squeezed lime juice and chopped cilantro. Season with salt to taste.
9. Serve the shrimp curry hot over a bed of fluffy cooked rice, garnished with additional cilantro if desired.