Ingredients:

  • 1.5 lbs (680g) large shrimp, peeled and deveined
  • 1 tbsp (15 ml) olive oil
  • 1/2 tsp (2g) sea salt
  • 1/4 tsp (1g) freshly ground black pepper
  • 1 medium yellow onion, finely chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced (about 2 teaspoons / 6g)
  • 1 inch (2.5 cm) ginger, peeled and grated (about 1 tablespoon / 15g)
  • 1-2 green chilies, finely chopped (optional, for heat)
  • 1 tbsp (8g) curry powder
  • 1 tsp (2g) turmeric powder
  • 1/2 tsp (1g) cumin powder
  • 1/4 tsp (0.5g) cayenne pepper (optional, for extra heat)
  • 1 tbsp (15 ml) coconut oil
  • 1 (13.5 oz / 400 ml) can full-fat coconut milk
  • 1 (14.5 oz / 410g) can diced tomatoes, undrained
  • 1/2 cup (120 ml) vegetable broth or chicken broth
  • 1 tbsp (15 ml) lime juice
  • 1 tbsp (10g) brown sugar or honey
  • 1/4 cup (30g) chopped fresh cilantro, for garnish

Instructions:

  1. Toss shrimp with olive oil, salt, and pepper in a bowl. Set aside.
  2. Heat coconut oil in a large skillet or Dutch oven over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic, ginger, and green chilies (if using) and cook for another minute until fragrant.
  3. Stir in curry powder, turmeric, cumin, and cayenne pepper (if using) and cook for 1 minute, stirring constantly, until fragrant. This helps to release their flavors.
  4. Pour in coconut milk, diced tomatoes (with their juice), and vegetable broth. Bring to a simmer and cook for 10 minutes, stirring occasionally, to allow the flavors to meld.
  5. Gently add the shrimp to the sauce. Cook for 3-5 minutes, or until the shrimp are pink and opaque and cooked through. Be careful not to overcook them!
  6. Stir in lime juice and brown sugar. Taste and adjust seasonings as needed. Garnish with fresh cilantro. Serve hot with rice, naan bread, or your favorite sides.