Indian Shrimp Curry

This is a subtle yet richly flavored curry that complements shrimp perfectly. A very authentic taste, and a very easy meal to prepare when you are in a hurry. Make sure you pop the shrimp tails off before adding to skillet. Serve with rice.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 416 Calories

Ingredients

• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1 (14 ounce) can coconut milk
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 2 cloves garlic, chopped
• 2 tablespoons chopped fresh cilantro
• 1 pound cooked and peeled shrimp
• 2 tablespoons peanut oil
• 1 ½ teaspoons ground turmeric
• ½ teaspoon red chili powder
• ½ sweet onion, minced
• 1 (14.5 ounce) can chopped tomatoes

Recipe Instructions

Step 1

Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.

Step 2

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