Coconut Shrimp Curry

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 can (13.5 oz) coconut milk
• 1 tablespoon coconut oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1 cup diced tomatoes (canned or fresh)
• 1 cup bell peppers, sliced
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Directions

In a large pan, heat the coconut oil over medium heat.

Add the chopped onion, garlic, and ginger. Sauté until the onion is soft and translucent.

Stir in the curry powder, turmeric, and paprika. Cook for about 1-2 minutes to release the flavors.

Pour in the coconut milk and diced tomatoes. Stir to combine.

Add the sliced bell peppers and let the mixture simmer for about 5 minutes.

Gently add the shrimp and cook until they turn pink and opaque, which usually takes about 3-4 minutes.

Season with salt and pepper to taste.

Serve the coconut shrimp curry over cooked rice.

Garnish with fresh cilantro before serving.