Ingredients
1tbspcanola oil,divided
1lbshrimp,peeled, deveined
½yellow onion,finely chopped
1tspground ginger
1tspground cumin
1tspground coriander
1½tspground turmeric
1tspcurry powder
1tsppaprika
½tspchili powder
2garlic cloves,minced
15oztomato sauce
¾cuplite coconut milk,canned
½tspkosher salt
cilantro,for garnish
chili peppers,for garnish
Preparation
Add 2 teaspoons of the canola oil on high heat in a large skillet. Add the shrimp, then cook for 1 minute on each side. Remove the shrimp from the pan.
Place the remaining teaspoon of the canola oil to the skillet with the onions. Cook the onions for about 5 minutes on medium heat, stirring occasionally.
Add in the ginger, cumin, coriander, turmeric, paprika, curry powder, chili powder, salt, and garlic. Stir well, letting it cook for 30 seconds.
Pour in the tomato sauce and combine. Then, pour in the coconut milk and shrimp to the pan, and stir well.
Garnish with cilantro and chili peppers, serve, and enjoy!
