Tomato Coconut Shrimp Curry
Ingredients
- 1 recipe Cilantro Yogurt
- ½ tablespoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon brown mustard seeds
- ⅛ teaspoon cinnamon
- ⅛ teaspoon cayenne
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon coconut oil
- ½ onion, diced
- 1 garlic clove, minced
- 1 tablespoon fresh ginger, minced
- 1 can diced tomatoes, drained and rinsed
- ½ cup full-fat coconut milk
- ¼ cup water
- ½ pound shrimp, shelled & deveined
- ½ cup peas
- Squeeze of lime, plus slices for serving
- ½ cup chopped cilantro
- Steamed basmati rice, for serving
Instructions
- Before you start the curry, make the cilantro yogurt, and set aside in the refrigerator until you’re ready to serve.
- Next, in a small bowl, measure out your dry spices (coriander, cumin, turmeric, brown mustard seeds, cinnamon, and cayenne), so you have them ready to go.
- In a large skillet, heat the oils over medium heat. Add the onions and a few pinches of salt, and cook, stirring, until translucent and lightly browned (about 3 minutes). Add the garlic, ginger, and dry spices. Stir and cook until fragrant, about 30 seconds.
- Add the tomatoes and stir and cook for 1 minute. Add the coconut milk and water. Bring to a bubbling simmer and then reduce heat. Simmer on low heat, stirring, for about 3-5 more minutes. The sauce should reduce and thicken, but not burn.
- Add the shrimp and peas. Continue to cook on low heat until the shrimp is cooked and the peas are warmed through.
- Remove from the heat, add a squeeze of lime juice, and stir in the cilantro. Taste and adjust seasonings.
- Serve with the basmati rice, cilantro yogurt, and extra lime wedges on the side.