Shrimp Curry

INGREDIENTS:

• 1 lb large shrimp, shelled and deveined (but leave tails on)

• 2 Tbsp peanut oil

• 1/2 Vidalia onion, minced

• 2 cloves garlic, minced

• 1 tsp ginger, peeled and minced

• 1 tsp cumin, ground

• 1 1/2 tsp turmeric, ground

• 1 tsp smoked paprika

• 1/2 tsp Kashmiri chili powder

• 1 (14.5oz) can chopped tomatoes

• 1 (14oz) can coconut milk

• 1 tsp kosher sea salt

• 2 Tbsp fresh cilantro, chopped (optional)

DIRECTIONS:

1. Heat the peanut oil in a large heavy skillet over medium heat.

2. Cook the onion in the hot oil until translucent (5 mins). Remove the skillet from the heat and allow it to cool (2 mins).

3. Place the skillet back on the burner on low heat. Add the garlic, ginger, cumin, turmeric, smoked paprika and Kashmiri chili powder and stir (1 min).

4. Pour in the chopped tomatoes (including juice), coconut milk, and season with salt.

5. Cook the mixture at a simmer, stirring occasionally (10 mins).

6. Stir in the shrimp, fresh cilantro (optional) into the sauce mixture. Cook another minute (or until shrimp is fully cooked) before serving over cooked Basmati rice.

Things you'll need for this recipe...