Coconut Curry Shrimp

Prep time: 10 min

Cook time: 15 min

Servings: 4

1 - 100 gram

Serve shrimp curry with fresh, hot plain rice or cauliflower rice and homemade naan bread.

Ingredients

SHRIMP

1 tsp garam masala

1/2 tsp ground cumin

1/2 tsp turmeric (or curry powder)

3/4 tsp salt

1/4 tsp red chili powder

1-1/2 tbsp oil, divided

1 pound (500g) peeled Jumbo-sized shrimp

SAUCE

1 tbsp olive oil

1 tbsp butter

1 onion, finely chopped

5 cloves garlic, minced

2 tsp minced ginger

1-1/2 tsp garam masala

1-1/2 tsp ground cumin

1 tsp ground coriander

1 tsp turmeric powder or curry powder

400g crushed tomatoes

1/2-1 tsp red chili powder, adjust to your taste preference

1 tsp salt

1 1/2 tsp brown sugar

400ml coconut milk, or coconut cream

2 tbsp freshly chopped cilantro, to garnish

Directions

SHRIMP:

For shrimp, combine spices in a bowl. Toss shrimp with the spices and 1 tablespoon of oil. Set aside.

Heat 1/2 tablespoon of cooking oil in a large skillet over medium-high heat. Sear shrimp for only 1 minute on each side, then transfer shrimp to a plate. Set aside.

SAUCE:

Heat remaining oil and butter in a large pan or skillet over medium-high heat. Fry onion until soft (about 3 minutes), scraping up any browned bits left over from the shrimp on the bottom of the pan.

Add garlic and ginger; sauté until fragrant, about for 1 minute. Add in garam masala, cumin, ground coriander and turmeric (or curry powder). Cook stirring occasionally until fragrant, about 20 seconds.

Add crushed tomatoes (or Passata), chili powder, salt, sugar and coconut milk/cream. Let simmer until slightly thickened, about 4 minutes.

Stir in shrimp and let cook until the shrimp is fully cooked and warmed through, about 1 more minute.

Take off the heat immediately. Garnish with chopped cilantro and serve with fresh garlic butter rice and homemade naan bread.