Quick Shrimp Curry

Ingredients

• Canola oil

  3 tsp or 14g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Onions

  Raw

  ½ medium or 55g

• Ginger

  Spices, ground

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Coriander leaf

  Spices, dried

  1 tsp or 0.6g

• Turmeric

  Spices, ground

  1 ½ tsp or 3g

• Curry powder

  Spices

  1 tsp or 2g

• Paprika

  Spices

  1 tsp or 2g

• Chili powder

  Spices

  ½ tsp or 1g

• Garlic

  Raw

  2 cloves, minced or 6g

• Tomato sauce

  No salt added

  2 cup or 490g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 cup or 226g

• Salt

  Table

  ½ tsp or 3g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

Directions

1. Heat two-thirds of the canola oil in a large skillet over high heat. Add the shrimp and cook for 1 minute on each side, then remove from the pan.
2. Add the remaining canola oil to the skillet with the chopped onion. Cook over medium heat for 5 minutes, stirring occasionally.
3. Stir in the ginger, cumin, coriander, turmeric, paprika, curry powder, chili powder, salt, and garlic. Cook for 30 seconds.
4. Add the tomato sauce and mix well.
5. Pour in the coconut milk and return the shrimp to the pan. Stir well to combine.
6. Serve garnished with fresh chopped cilantro and chili peppers.