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A fast delicious curry dish, loved even by curry haters!
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.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!