This dish was AMAZING! A little spicy kick paired with the coconut milk was delicious, my husband said that it tasted just like something you would get a restaurant. I used small shrimp because I felt like they would cook most evenly in the sauce but you could use larger shrimp as well.
- 1/4 tsp salt
- 1/4 tsp fresh ground black pepper
- 1/8 tsp cayenne pepper
- 2 tbsp lemon juice
- 1 lb shrimp, peeled and deveined
*Coconut Curry Sauce*
- 1 tbsp avocado or coconut oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1/2 tsp fresh ground black pepper
- 1 tsp salt
- 1/2 tsp turmeric
- 2 tsp ground coriander
- 1 tsp curry powder
- 14.5 oz can diced tomatoes
- 5.5 oz unsweetened coconut milk
- fresh basil for garnish
- serve over cooked jasmine or brown rice
Combine marinade ingredients and shrimp in a small bowl, toss and set aside for 15 minutes.
While shrimp marinates, heat oil in a medium pot over medium heat. Add chopped onion and cook for 2-3 minutes, stirring frequently. Stir in ginger, garlic, pepper, salt, coriander, turmeric and curry powder. Cook for another 2 minutes.
Add can of diced tomatoes, with juice, stir and cook for another minute or two. Add your coconut milk, stir and bring to a boil, cooking for 5 minutes. Add shrimp, with marinade and cook for an additional 5 minutes.
Serve over cooked rice and top with chopped basil.