Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 can (14 oz) coconut milk
- 1 tablespoon fish sauce (optional)
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- 2 cups cooked jasmine rice
Feel free to substitute the shrimp with chicken or tofu if you prefer a different protein. You can also add your favorite vegetables, such as bell peppers or peas, to make it even more vibrant.
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the garlic and ginger, sautéing for another 2 minutes until fragrant.
- Stir in the curry powder and turmeric, cooking for 1 minute to toast the spices.
- Pour in the coconut milk, stirring to combine, and bring the mixture to a gentle simmer.
- Add the shrimp to the skillet, cooking until pink and opaque, about 5 minutes.
- Stir in the fish sauce (if using) and lime juice, then season with salt and pepper to taste.
- Serve the curry over a bed of cooked jasmine rice, garnished with fresh cilantro.
Remember to taste as you go and adjust the seasoning to your liking. Cooking, after all, is about following your senses, just like my abuela taught me.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International