Coconut Shrimp Curry

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Ingredients:

• For Shrimp Marinade:
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/7 teaspoon cayenne pepper
• 2 Tablespoons lemon juice
• 1 lb extra-large shrimp, peeled and deveined
• For the sauce:
• 1 Tablespoon vegetable oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 Tablespoon minced fresh ginger
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon salt or to taste
• 1/2 teaspoon turmeric
• 2 teaspoons ground coriander
• 1 teaspoon curry powder
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 can (5.5 oz) coconut milk
• fresh cilantro or parsley for garnish
• cooked rice for serving

Directions:

1. In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 15 minutes.
2. While the shrimp is marinating, heat the oil in a medium size pot. To it add the onion, and cook for 2 or 3 minutes. Stir in the ginger, garlic, pepper, salt, coriander, turmeric and curry powder.
3. Continue to cook over medium heat until the onion is translucent, another 2 minutes. Add the tomatoes with juices and all, stir well and cook for about a minute after which add the coconut milk, stir and bring to a boil. Cook for 5 minutes. Add shrimp with the accumulated juices from the marinade and cook for another 5 minutes or until the shrimp is pink and cooked through.
4. Serve over hot rice and garnish with cilantro or parsley.

~recipe from jocooks.com