Shrimp Curry

Ingredients

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

Instructions

1. In a large skillet, heat some oil 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 minute.
4. Add the curry powder, turmeric, cumin, coriander, and cayenne pepper. Stir well to coat the onions and spices.
5. Add the shrimp to the skillet and cook until they turn pink and are cooked through, about 3-4 minutes.
6. Pour in the coconut milk and diced tomatoes. Stir to combine.
7. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
8. Stir in the lime juice and chopped cilantro. Season with salt to taste.
9. Serve the shrimp curry over cooked rice and garnish with additional cilantro, if desired.