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Indian Shrimp Curry
Prep 15m Cook 13m Ready In 30m
2 tablespoons peanut oil
1/2 sweet onion, minced
2 cloves garlic, chopped
1 teaspoon ground ginger
1 teaspoon ground cumin
1 1/2 teaspoons ground turmeric
1 teaspoon paprika
1/2 teaspoon red chili powder
1 (14.5 ounces) can chopped tomatoes
1 (14 ounces) can coconut milk
1 teaspoon salt
1 pound cooked and peeled shrimp
2 tablespoons chopped fresh cilantro
Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.
Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving