Ingredients
4
4 servings
- •2 tablespoons peanut oil
- •0.5 sweet onion, minced
- •2 cloves garlic, chopped
- •1.5 teaspoons ground turmeric
- •1 teaspoon ground ginger
- •1 teaspoon ground cumin
- •1 teaspoon paprika
- •0.5 teaspoon red chili powder
- •1 (14.5 ounce) can chopped tomatoes
- •1 (14 ounce) can coconut milk
- •1 teaspoon salt
- •1 pound cooked and peeled shrimp
- •2 tablespoons chopped fresh cilantro
Instructions
- Heat peanut oil in a large skillet over medium heat; cook and stir onion in hot oil until translucent, about 5 minutes. Remove the skillet from heat and allow to cool slightly, about 2 minutes.
- Add garlic, turmeric, ginger, cumin, paprika, and chile powder to onion in the skillet; stir over low heat to bloom spices, about 30 seconds. Stir in tomatoes, coconut milk, and salt. Bring to a boil for 1 minute, then reduce heat and simmer, stirring occasionally, for 10 minutes.
- Stir in shrimp and cilantro; simmer until shrimp turns opaque, about 1 minute.
Nutritional Facts
Per 4 servings
- Calories: 416
- Carbohydrate: 11g
- Fat: 32g
- Fiber: 3g
- Protein: 23g
- Sugar: 4g
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