Coconut Shrimp Curry

Serves 4

Calories 370 (without rice side)

Ingredients: 

For Shrimp Marinade

-1 pound extra large shrimp peeled and deveined

-1/4 teaspoon salt

-1/4 teaspoon pepper, freshly ground

-1/4 teaspoon cayenne pepper

-2 Tablespoons lemon juice

For the Sauce:

-1 tablespoon coconut oil ( or canola oil)

-1 medium onion chopped

-3 cloves of garlic, minced

-1 tablespoon fresh ginger, minced

-1/2 teaspoon freshly ground black pepper

-1 teaspoon salt or to taste

-1/2 teaspoon turmeric

-2 teaspoons ground coriander

-1 teaspoon curry powder

-14.5 ounces canned diced tomatoes (or you can use fresh tomatoes)

-13.5 ounce coconut milk

-2 tablespoon cilantro for garnish (or parsley)

-cooked rice for serving 

Method:

-In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for about 10 minutes.

-While the shrimp is marinating, heat the oil in a medium size skillet. To it add the onion and cook for 2 to 3 minutes.

-Stir in the garlic, ginger, pepper, salt coriander, turmeric and curry powder. Cook for another minute

-Add the diced tomatoes with it juices, the coconut milk; stir and bring to a boil. Cook for about 5 minutes stirring occasionally. Add the Shrimp with the accumulated juices from the marinade and cook for another 2 minutes, or until the shrimp is pink and cooked through.

-Serve over cooke rice ( I prefer Jasmine)

Chef's Note: Chicken will also work with this recipe. Use 1 pound boneless skinless chicken breasts, cut into small cubes. After you marinate the chicken, sauté them until lightly brown; than follow the recipe to complete.  You can also use rotisserie chicken.- just add it at the end.