Coconut Shrimp Curry

By CheeseDiva

Ingredients

• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/7 tsp cayenne pepper
• 2 tbsp lemon juice
• 1 lb extra-large shrimp, peeled and deveined
• 1 tbsp vegetable oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tbsp minced fresh ginger
• 1/2 tsp freshly ground black pepper
• 1 tsp salt or to taste
• 1/2 tsp turmeric
• 2 tsp ground coriander
• 1 tsp curry powder
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 can (5.5 oz) unsweetened coconut milk
• fresh cilantro or parsley for garnish
• cooked rice for serving

Details

Servings 4
Preparation time 15mins
Cooking time 35mins
Adapted from jocooks.com

Preparation

Step 1

Instructions
In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 15 minutes.
While the shrimp is marinating, heat the oil in a medium size pot. To it add the onion, and cook for 2 or 3 minutes. Stir in the ginger, garlic, pepper, salt, coriander, turmeric and curry powder.
Continue to cook over medium heat until the onion is translucent, another 2 minutes. Add the tomatoes with juices and all, stir well and cook for about a minute after which add the coconut milk, stir and bring to a boil. Cook for 5 minutes. Add shrimp with the accumulated juices from the marinade and cook for another 5 minutes or until the shrimp is pink and cooked through.
Serve over hot rice and garnish with cilantro or parsley.

Instructions