Description

Indian Shrimp Curry made with coconut milk, tomato sauce and warm Indian spices is a quick 20 minute curry dish you can enjoy any day of the week!

Yield: 4servings | Serving Size: 1/4th recipe

Ingredients

1tablespoon canola oil, divided

1poundshrimp, peeled and deveined

1/2yellow onion, finely chopped

1teaspoonground ginger

1teaspoonground cumin

1teaspoonground coriander

1 1/2teaspoonsground turmeric

1teaspooncurry powder

1teaspoonpaprika

1/2teaspoonchili powder

2clovesgarlic, minced

115 ounce can tomato sauce

3/4cuplite canned coconut milk

1/2teaspoonKosher salt

cilantro and chili peppers for garnish

Instructions

Add 2 teaspoons of the canola oil on high heat in a large skillet.

• Add the shrimp and cook for 1 minute on each side then remove the shrimp from the pan.

Add the remaining teaspoon of the canola oil to the skillet with the onions.

• Cook the onions for 5 minutes on medium heat, stirring occasionally.

• Add in the ginger, cumin, coriander, turmeric, paprika, curry powder, chili powder, salt and garlic.

• Stir well, letting cook for 30 seconds then add in the tomato sauce and combine.

• Add in the coconut milk and shrimp to the pan and stir well.

Garnish with cilantro and chili peppers if desired.

Last Step:

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