Coconut Shrimp Curry

1. Combine the ingredients for the shrimp in a bowl and toss to combine. Set the bowl aside and let it marinate for 15 minutes or longer (if longer, you may want to refrigerate).

2. While shrimp is marinating, heat oil over medium until very hot. Add the onion and cook for 2 minutes. Add in the ginger, pepper, salt, garlic, coriander, turmeric and curry powder and stir well. Cook for another 5 minutes, or until the onions are cooked through and translucent.

3. Pour in the diced tomatoes and bring to a boil. Simmer for 5-10 minutes, stirring frequently. Pour in the coconut milk, bring sauce to a boil and add in the shrimp and marinade. Continue cooking for 2-4 minutes longer, until the shrimp is light pink and cooked through. Add the cilantro and stir to combine. Serve over brown rice.

Adapted from: Mel’s Kitchen Cafe.