Coconut Shrimp Curry

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp vegetable oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp grated fresh ginger
• 2 tsp curry powder
• 1/2 tsp ground turmeric
• 1 can (14 oz) coconut milk
• 1 cup diced tomatoes
• 1/2 tsp salt
• 2 tbsp chopped fresh cilantro
• 1 tsp fresh lime juice

Instructions

1. 1Heat the oil in a large skillet over medium heat and cook the onion for 4 to 5 minutes until softened.
2. 2Add the garlic and ginger and cook for 1 minute until fragrant, then stir in the curry powder and turmeric and toast for 30 seconds.
3. 3Pour in the coconut milk and diced tomatoes, add the salt, and simmer for 8 to 10 minutes to let the flavors meld and the sauce thicken slightly.
4. 4Add the shrimp and simmer for 4 to 5 minutes, until they turn pink and opaque throughout.
5. 5Stir in the lime juice and cilantro just before serving over rice.

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