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
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In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
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Add the diced onion and sauté for 2-3 minutes until translucent.
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Add the minced garlic and grated ginger. Cook for 1 minute, stirring frequently, until fragrant.
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Stir in the curry powder, ground cumin, and ground coriander. Toast the spices for 30 seconds.
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Pour in the diced tomatoes (with their juices) and coconut milk.
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Season with salt and black pepper to taste.
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Bring the mixture to a simmer and add the shrimp.
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Cook for 5-7 minutes, or until the shrimp are opaque and fully cooked through, stirring occasionally.
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Remove from heat and stir in the chopped fresh cilantro.
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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.
