Shrimp curry

Recipe by: Jacqueline B


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  • US
  • Metric
  • 2 tablespoons peanut oil
  • 1/two sweet onion, minced
  • 2 cloves garlic, chopped
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons ground turmeric
  • one teaspoon paprika
  • 1/2 teaspoon red chili powder
  • 1 (14.5 ounce) can chopped tomatoes
  • one (14 ounce) can coconut milk
  • 1 teaspoon salt
  • 1 pound cooked and peeled shrimp
  • two tablespoons chopped fresh cilantro
  • Include all substances to listing
  • Add all components to listing


30 m

  1. Heat the oil in a big skillet in excess of medium heat cook the onion in the hot oil until translucent, about five minutes. Eliminate the skillet from the heat and permit it to great somewhat, about two minutes. Include the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir above minimal heat. Pour the tomatoes and coconut milk into the skillet season with salt.
  2. Cook the mixture at a simmer, stirring sometimes, about ten minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture cook yet another one minute ahead of serving.