Shrimp Curry
Ingredients:
Medium Philly Wild Shrimp, peeled and deveined
2 Tbsp Peanut/Sesame Oil
½ Sweet Onion
Cloves Minced Garlic
2 Tsp Ginger
3 Tsp Cumin
3 Tsp Turmeric
2 Tsp Paprika
1 Tsp Chili Powder
14.5 oz Cut Tomatoes with Juice
14 oz Coconut Milk
Salt to Taste
2 Tbsp Cilantro
Pair with Rice or Naan (Flatbread)
Preparation:
1. Pour sesame oil in a heated pan. After the sesame oil get hot, add in the onions. Cook the onions until they’re translucent, which should take about 5 minutes.
2. Make rice.
3. Once the onions are cooked, remove the pan from the heat and let the onions cool for about 2 minutes.
4. Once the onions have cooled, put the pan on low heat and add in the garlic, ginger, cumin, turmeric, paprika and chili powder. Mix well, it should make a paste.
5. Add in the coconut milk and tomatoes with the juice.
6. Mix and cook on low, allowing it to simmer, for 10 minutes. Stir occasionally.
7. Add in salt, cilantro and Philly shrimp.
8. Mix and cook until the shrimp are C shaped and firm.