Ingredients
Make Shrimp
- 1 tbs Coconut Oil
- ½ tsp salt
- ¼ tsp freshly cracked black pepper
- 1 lb wild caught shrimp
Make Curry
- 1 tbs Coconut Oil
- 1 medium white onion or 2-3 large shallots, finely chopped
- 3 Romano tomatoes roughly chopped
- 1 can Coconut Milk full fat
- 6 cloves garlic minced
- 1 inch ginger. minced
- 1-2 thai bird chilies minced
- ¼ tsp of Kashmiri Chili Powder adjust to taste
- 1 tsp Coriander Powder
- ¼ tsp Turmeric Powder
- ¼ tsp salt
- 15 Curry Leaves
Instructions
- In a saute pan, add 1 tbs coconut oil on medium heat.
- Add shrimp, salt and pepper - cook until done, then set aside.
- Drain any water in the pan, then add another 1 tbs coconut oil, onions, curry leaves and thai bird chilies to pan on medium low heat. stirring occasionally.
- When the onions turn golden brown, add ginger and garlic. After a minute, add the spices and tomatoes.
- Once the tomatoes get soft, add coconut milk. Cook for five minutes then add shrimp.
- Enjoy!
Notes
Please note - you cannot replace curry leaves with curry powder - they are NOT at all the same thing.
Also, you don't have to eat the curry leaves, they just provide the dish with a ton of flavor :)
If you use cayenne instead of the Kashmiri chili, you'll want to use a little less and you'll want to add paprika for color.
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