Coconut Shrimp Curry

Ingredients

• Cooked rice - For serving
• Salt - To taste
• Fresh cilantro - 2 tablespoons, chopped
• Lime juice - 2 tablespoons
• Tomatoes - 2 medium, diced
• Coconut milk - 1 can (13.5 oz)
• Cayenne pepper - 1/2 teaspoon
• Cumin - 1 teaspoon
• Turmeric - 1 teaspoon
• Curry powder - 2 tablespoons
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Onion - 1 medium, finely chopped
• Coconut oil - 2 tablespoons
• Shrimp - 1 lb, peeled and deveined

Instructions

1. Heat the coconut oil in a large skillet over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and grated ginger, and cook for another 2 minutes.
4. Add the curry powder, turmeric, cumin, and cayenne pepper. Stir well to coat the onions and spices.
5. Add the shrimp to the skillet and cook until pink and cooked through, about 3-4 minutes per side.
6. Pour in the coconut milk and diced tomatoes. Stir to combine.
7. Simmer the curry for 10 minutes, allowing the flavors to meld together.
8. Stir in the lime juice and fresh cilantro. Season with salt to taste.
9. Serve the coconut shrimp curry over cooked rice.
10. Garnish with additional fresh cilantro, if desired.