1lbshrimp, peeled and deveinedI love the Argentian shrimp from Trader Joe's
good pinch of salt and pepper
1tbspolive oil
juice from a small lemon▢1 tbsp fresh ginger minced▢½ tsp turmeric▢1 tsp ground coriander1 tsp cumin▢2!/tsp curry powder▢14.5 oz diced tomatoes▢13.5 oz coconut milk▢2 tbsp cilantro for garnish (or parsley)salt and pepper▢cooked rice for serving
For the sauce
1small/mediumonion, diced
2cloves of garlic minced
1tbspfreshly grated gingersub 1 tsp ground ginger if you don't have fresh
1tspground coriander
2tsp curry powder
1/2tspturmeric
1can (14.5oz)diced tomatoesI like the fire roasted for more flavor
1can coconut milk full fat is best
Juice from 1 large limeextra lime for rice if you have it
small handful fresh cilantro
1cupdried riceI prefer white rice for fast cooking and best texture
Instructions
Start by cooking the rice. White rice should take about 15 minutes. When it's done cooking I like to stir through a little fresh lime juice and a little cilantro. Totally optional
While you get the rice cooking, marinate the shrimp. In a medium bowl, stir the olive oil, lemon juice, and salt and pepper. Toss the shrimp and set in the fridge while you get the sauce cooked.
In a larger skillet, saute the onion with a little oil for several minutes until soft. Stir in the ginger (if using fresh) and garlic for 30 seconds. Stir in the seasonings with a large dash of salt. Stir for 30 seconds. Add the diced tomatoes and coconut milk. Stir. Bring to a boil then reduce and cook for about 8-10 minutes, until the sauce thickens up.
Stir in the shrimp, they only take a couple minutes to cook and turn pink. If using precooked shrimp just toss in and warm up. Stir through the cilantro and lime juice at the end.