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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