Indian Shrimp Curry
Nutrition :
240 calories,
4.2 stars -
based on 281 reviews
Yield : 4 servings
Ingredients
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2 tablespoons peanut oil½ sweet onion, minced2 cloves garlic, chopped1 teaspoon ground ginger1 teaspoon ground cumin1 ½ teaspoons ground turmeric1 teaspoon paprika½ teaspoon red chili powder1 (14.5 ounce) can chopped tomatoes1 (14 ounce) can coconut milk1 teaspoon salt1 pound cooked and peeled shrimp2 tablespoons chopped fresh cilantro
Directions
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Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.
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