Quick Shrimp Curry

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 (14.5 oz) can diced tomatoes
• 1 (13.5 oz) can coconut milk
• 1/4 cup chopped fresh cilantro
• Salt and black pepper, to taste
• Cooked basmati rice, for serving

Instructions

1. In a large skillet or Dutch oven, heat the olive oil over medium-high heat.

2. Add the diced onion and sauté for 2-3 minutes until translucent.

3. Add the minced garlic and grated ginger. Cook for 1 minute, stirring frequently, until fragrant.

4. Stir in the curry powder, ground cumin, and ground coriander. Toast the spices for 30 seconds.

5. Pour in the diced tomatoes (with their juices) and coconut milk.

6. Season with salt and black pepper to taste.

7. Bring the mixture to a simmer and add the shrimp.

8. Cook for 5-7 minutes, or until the shrimp are opaque and fully cooked through, stirring occasionally.

9. Remove from heat and stir in the chopped fresh cilantro.

10. Serve hot over cooked basmati rice.

Enjoy this quick and flavorful shrimp curry dish for a delicious and healthy meal that comes together in no time.