Coconut Milk Shrimp Curry
Ingredients
- 1 lb peeled and deveined shrimp
- 1 can 13.5 oz coconut milk
- 2 ripe tomatoes diced
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1- inch piece fresh ginger grated
- 2 tablespoons coconut or olive oil
- 1 tablespoon red curry paste adjust to taste
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Instructions
Step 1: Prepare the Ingredients
- Rinse the shrimp under cold water and pat dry with paper towels. Set aside.
- Finely chop the onion and garlic, grate the ginger, and dice the tomatoes.
Step 2: Sauté the Spices
- Heat coconut oil in a large skillet over medium heat.
- Add the chopped onion and cook until translucent.
- Stir in the garlic, ginger, turmeric, and cumin, mixing well. Cook for 1 minute to release their aromas.
Step 3: Make the Coconut Sauce
- Add the diced tomatoes and cook for 5 minutes until they soften.
- Stir in the red curry paste and mix well.
- Pour in the coconut milk, bringing the mixture to a gentle boil before reducing to a simmer for 5 minutes.
Step 4: Cook the Shrimp
- Add the shrimp to the sauce.
- Let it simmer for 5 to 7 minutes, until the shrimp turn pink and are fully cooked.
- Stir in the lime juice, and season with salt and pepper to taste.
Step 5: Serve and Garnish
- Serve immediately in bowls or a large serving dish.
- Garnish with fresh cilantro and a sprinkle of chopped chili for extra heat if desired.