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Mel's Coconut Shrimp Curry
servings
Ingredients
    Shrimp Marinade
  1. 1/2 tsp Kosher Salt
  2. 1/4 tsp Black Pepper
  3. 1/8 tsp Cayenne
  4. 2 tbsp Lemon Juice
  5. 1 1/2 lb Shrimp large or extra-large; peeled and deveined
    6. Sauce
  6. 1 tbsp Canola Oil
  7. 1 medium Onion red or yellow
  8. 1 tsp Black Pepper
  9. 1 tbsp Ginger, fresh from about a 1-inch piece
  10. 1 tbsp Kosher Salt
  11. 2 cloves Garlic peeled and finely minced
  12. 2 tsp Coriander, ground
  13. 1/2 tsp Turmeric, Ground
  14. 1 tsp Curry Powder
  15. 14 1/2 oz Diced Tomatoes, canned undrained
  16. 14 oz Coconut Milk light or regular
  17. 1 cup Cilantro chopped
Steps
  1. 1 For the simple shrimp marinade, toss the shrimp with the salt, pepper, cayenne and lemon juice in a resealable large bag or in a bowl. Refrigerate for 15-20 minutes.
  2. 2 Meanwhile, in a medium-sized pot, heat the canola oil over medium heat until rippling and hot.
  3. 3 Add the onion and cook for 2-3 minutes.
  4. 4 Stir in the pepper, ginger, salt, garlic, coriander, turmeric and curry powder. Continue cooking over medium heat, stirring often, until the mixture is very fragrant and the onion is soft and translucent, about 5-7 minutes.
  5. 5 Add the undrained tomatoes to the pot and cook, stirring and scraping up the browned bits from the bottom, for about 1 minute. Increase the heat to medium-high and simmer for 5-10 minutes, stirring often.
  6. 6 Add the coconut milk, stirring to combine. Bring the mixture to a boil and add the shrimp and any accumulated juices from the marinade. Bring the mixture to a simmer and cook until the shrimp are curled, lightly pink and cooked through, about 2-4 minutes.
  7. 7 Stir in the cilantro. Serve over hot, cooked rice, if desired.