Cook at home

Goan-Style Shrimp Coconut Curry

Shrimp simmered in a turmeric-spiced coconut and tomato sauce with a squeeze of lime, served over basmati rice.

Ingredients

• 1 1/2 lb shrimp, peeled and deveined
• 1 tbsp coconut oil
• 1 onion, diced
• 4 clove garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tomato, chopped
• 1 3/4 cup coconut milk
• 3/4 tsp salt
• 1 tbsp lime juice
• 2 tbsp fresh cilantro, chopped
• 1 1/2 cup basmati rice

Steps

1. Cook the rice according to package directions.
2. Heat the coconut oil in a large skillet over medium heat. Cook the onion 6 minutes, then add the garlic and ginger for 1 minute.
3. Stir in the curry powder and turmeric for 30 seconds, then add the tomato and cook 3 minutes.
4. Pour in the coconut milk and salt and simmer 8 minutes until slightly thickened.
5. Add the shrimp and cook 3 to 4 minutes until pink and opaque (145 F / 63 C). Finish with lime juice and cilantro, and serve over rice.