Prep Time::15 mins
Cook Time::20 mins
Additional Time::2 mins
Total Time::37 mins
Servings::4
Ingredients
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2 tablespoons peanut oil
½ sweet onion, minced
2 cloves garlic, chopped
1 ½ teaspoons ground turmeric
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon red chili powder
1 (14.5 ounce) can chopped tomatoes
1 (14 ounce) can coconut milk
1 teaspoon salt
1 pound cooked and peeled shrimp
2 tablespoons chopped fresh cilantro
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
Heat peanut oil in a large skillet over medium heat; cook and stir onion in hot oil until translucent, about 5 minutes. Remove the skillet from heat and allow to cool slightly, about 2 minutes.
Dotdash Meredith Food Studios
Add garlic, turmeric, ginger, cumin, paprika, and chile powder to onion in the skillet; stir over low heat to bloom spices, about 30 seconds. Stir in tomatoes, coconut milk, and salt. Bring to a boil for 1 minute, then reduce heat and simmer, stirring occasionally, for 10 minutes.
Dotdash Meredith Food Studios
Stir in shrimp and cilantro; simmer until shrimp is warmed through, about 1 minute.
Dotdash Meredith Food Studios
Serve and enjoy!
Dotdash Meredith Food Studios
Recipe Tip
Use Indian-style chile powder or ground red chiles, not the Mexican spice blend.