Coconut Shrimp Curry
Home
- 1 lb peeled, deveined shrimp
- 1/4 t salt
- 1/4 t pepper
- 2 T lemon juice
- 1 T oil
- 1 medium onion, diced
- 3 cloves minced garlic
- 1 T minced ginger
- 1/2 t pepper
- 1/2 t salt
- 1/2 t turmeric
- 2 t ground coriander
- 1 t curry powder
- 14.5 oz diced tomatoes (one can)
- 13.5 oz coconut milk (one can)
- 2 T cilantro for garnish
- Toss shrimp with pepper, salt, and lemon juice. Marinate 10 minutes in fridge.
- Cook onion in oil 2-3 minutes, add other ingredients before tomatoes, cook 1 minute.
- Add tomatoes with juice and milk, boil 5 minutes. Sometimes this can be a bit thin; to thicken add 1 T cornstarch to 2 T water as slurry and mix in.
- Add shrimp with marinade, cook 2 minutes. Serve over rice with cilantro.