Indian Shrimp Curry

Servings: 4

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

 

 

1. Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes.

2. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes.

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

4. Pour the tomatoes and coconut milk into the skillet; season with salt.

5. Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into 6. the sauce mixture; cook another 1 minute before serving.