Coconut Shrimp Curry
For the shrimp marinade
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/7 tsp cayenne pepper
2 Tblsp lemon juice
1 lb extra-large shrimp, peeled anad deveined
For the sauce
1 Tblsp vegetable oil
1 medium onion, chopped
3 garlic cloves, minced
1 Tblsp 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) coconut milk (I used light)
fresh cilantro or parsley for garnish
cooked rice for serving (I used brown rice)
In 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 2-3 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. Add the coconut milk, stir and bring to a boil. Cook for 5 minutes. Add shrimp with the accumulated juices from the marinade. Cook for atleast another 5 minutes or until the shrimp is pink and cooked through.
Serve over hot rice and garnish with cilantro or parsley. EnJOY!
