Ingredients
1½lbsshrimppeeled and deveined
salt and pepper
1tbsplime juice
1tbspolive oil
½onionfinely chopped
1redbell peppersliced
1½tspfresh gingergrated
3clovesgarlicminced
1½tspcurry powder
⅛tspcayenne pepperor to taste
½tspground cumin
1tsptumeric
14oztomatoescanned diced , drained
14ozcoconut milk
1tbspcornstarch
limefor garnish
cilantrofor garnish
Preparation
Cook onion in olive oil over medium heat until tender, about 5 minutes.
Stir in bell pepper, garlic, ginger, and spices, cook an additional 3 to 5 minutes.
Add tomatoes, coconut milk, and lime juice and bring to a simmer. Reduce heat and simmer 8 to 10 minutes or until slightly thickened.
To thicken the sauce, combine cornstarch with 1 tablespoon water. Add to the sauce a bit at a time to reach the desired consistency. Cook for 1 minute.
Stir in the shrimp and cook for an additional 5 minutes or until shrimp is cooked through. Taste and season with salt before serving.
Serve over rice with lime and cilantro.
