Indian Shrimp Curry

  • 2 tablespoons peanut oil
  • ½ sweet onion, minced
  • 2 cloves garlic, chopped
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 ½ teaspoons ground turmeric
  • 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
  1. Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.
  2. Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.
Per Serving: 416 calories; protein 23g; carbohydrates 10.9g; fat 32.1g; cholesterol 146mg; sodium 930.4mg.

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