Easy Coconut Shrimp Curry

INGREDIENTS

Shrimps

1 tablespoon coconut oil

1 teaspoon garam masala

1 teaspoon garlic powder

1/2 teaspoon curry powder

1/2 teaspoon red pepper flakes

1/2 teaspoon salt

1/2 teaspoon black pepper

1 1/2 pounds large shrimps, peeled and deveined

Coconut curry

1 tablespoon coconut oil

2 tablespoons ghee (or butter)

1 medium onion, finely chopped

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons red curry paste

1 (14.5 ounce) can diced tomatoes

2 tablespoons soy sauce

1 tablespoon brown sugar

2 teaspoons fish sauce

1/2 teaspoon ground turmeric

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper (optional)

1 (14 ounce) can full-fat coconut milk

1 lime, juiced

Salt and pepper to taste

Fresh cilantro for garnish.

METHOD

In a medium bowl, mix the coconut oil with the garam masala, garlic powder, curry powder, red pepper flakes, salt, and pepper.

Clean and pat dry the shrimps, then add them to the bowl and stir until well coated. Set aside while you measure the rest of the ingredients.

In a large skillet, warm the oil and ghee over medium heat. Sear the shrimps for 1 minute on either side, then remove them to a plate.

In the same skillet, add the onion and cook for 3-5 minutes until tender. Stir in the garlic, ginger, and curry paste and cook for 1-2 minutes, stirring constantly.

Add the diced tomatoes, soy sauce, brown sugar, fish sauce, ground turmeric, coriander, cumin, cayenne pepper, and coconut milk. Stir well and bring to a simmer, then reduce the heat to medium-low and cook for about 5-10 minutes, stirring occasionally until it thickens.

Add the lime juice and season with salt and pepper to taste. Toss the shrimps back into the skillet, stir to coat with the sauce, and cook for 2 more minutes, or until the shrimps are pink and cooked through.

Serve coconut shrimp curry hot with fresh cilantro for garnish and rice on the side. Enjoy!

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