Coconut Shrimp Curry
1 pound large shrimp, peeled and de-veined
1 tablespoon vegetable oil
1 medium yellow onion, chopped
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
1/2 teaspoon turmeric
2 teaspoons ground coriander
1 teaspoon curry powder
1 (14.5 ounce) can diced tomatoes, undrained
3/4 cup coconut milk
Freshly chopped parsley or cilantro, for garnish (Optional)
Cooked rice for serving
1. Heat 1 tablespoon oil in a large skillet over medium high heat. Add the shrimp and cook until slightly opaque on the inside, about 45-60 seconds per side. Remove the shrimp from the skillet and set aside.
2. Heat 1 more tablespoon oil in the same skillet over medium heat. Add onion and cook for 3-4 minutes, or until softened. Stir in the garlic, ginger, black pepper, salt, turmeric, coriander, and curry powder.
3. Continue to cook over medium heat until the onion is translucent, about 2 minutes. Add the tomatoes with their juices, stir well and cook for about a minute. Add the coconut milk, stir and bring to a boil. Strain the sauce, and return to the saucepan.* Reduce to simmer, and add the shrimp to the sauce.
4. Serve the shrimp curry over hot rice and garnish with chopped cilantro or parsley.
Adapted from Jo Cooks