Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) lemon juice
  • 1 teaspoon (5g) ground turmeric
  • ½ teaspoon (2.5g) salt
  • ¼ teaspoon (1.25g) black pepper
  • 1 tablespoon (15ml) coconut oil
  • 1 medium onion, finely chopped (about 1 cup/150g)
  • 2 cloves garlic, minced (about 2 teaspoons/10g)
  • 1 inch (2.5cm) piece of ginger, grated (about 1 tablespoon/15g)
  • 1 red bell pepper, seeded and chopped (about 1 cup/150g)
  • 1-2 red chilies, finely chopped (optional, depending on spice preference)
  • 1 tablespoon (15g) curry powder (mild or medium, depending on preference)
  • 1 teaspoon (5g) ground coriander
  • ½ teaspoon (2.5g) ground cumin
  • 1 (13.5 ounce/400ml) can full-fat coconut milk
  • 1 (14.5 ounce/410g) can diced tomatoes, undrained
  • 1 teaspoon (5ml) fish sauce (optional, for added umami)
  • 1/2 cup chopped fresh cilantro, for garnish
  • Salt and pepper to taste

Instructions:

  1. In a bowl, combine shrimp with lemon juice, turmeric, salt, and pepper. Toss to coat and set aside for at least 10 minutes.
  2. Heat coconut oil in a large skillet or Dutch oven over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic, ginger, and chilies (if using) and sauté for another minute until fragrant.
  3. Stir in bell pepper and curry powder, coriander, and cumin. Cook for 2 minutes, stirring frequently, until the spices are fragrant.
  4. Add diced tomatoes (undrained), coconut milk, and fish sauce (if using). Bring to a simmer, then reduce heat and simmer for 5 minutes, stirring occasionally, allowing the flavors to meld.
  5. Gently add the marinated shrimp to the simmering curry. Cook for 3-5 minutes, or until the shrimp are pink and opaque. Be careful not to overcook the shrimp.
  6. Season with salt and pepper to taste. Garnish with fresh cilantro. Serve hot.