Indian Shrimp Curry

By lindaauman

Ingredients

• 2 tablespoons peanut oil
• 1/2 sweet onion, minced
• 2 cloves garlic, chopped
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 1/2 teaspoons ground turmeric
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 1 (14.5 ounce) can chopped tomatoes
• 1 (14 ounce) can coconut milk
• 1 teaspoon salt
• 1 pound cooked and peeled shrimp
• 2 tablespoons chopped fresh cilantro

Preparation

Step 1

Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes.

Add the garlic, ginger, cumin, turmeric, paprika, and chili powder to the onion and stir over low heat.

Pour the tomatoes and coconut milk into the skillet; season with salt. Cook the mixture at a simmer, stirring occasionally, about 10 minutes.

Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.