Coconut Shrimp Curry {Served Over Rice or Pasta!} - Spend With Pennies

Name: Coconut Shrimp Curry {Served Over Rice or Pasta!} - Spend With Pennies
Ingredients: 1 ½ pounds shrimp (peeled and deveined); salt & pepper; 1 tablespoon lime juice; 1 tablespoon olive oil; ½ onion (finely chopped); 1 red bell pepper (sliced); 1 ½ teaspoons fresh ginger (grated); 3 cloves garlic minced; 1 ½ teaspoons curry powder; ⅛ teaspoon cayenne pepper (or to taste); ½ teaspoon ground cumin; 1 teaspoon tumeric; 14 ounces canned diced tomatoes (drained); 14 ounces coconut milk; 1 tablespoon cornstarch; lime and cilantro for garnish

"This shrimp curry recipe is so easy to make! With coconut milk, curry powder, and shrimp is the perfect combination of creamy and spicy...."

INGREDIENTS

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1 ½ pounds shrimp (peeled and deveined)

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salt & pepper

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1 tablespoon lime juice

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1 tablespoon olive oil

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½ onion (finely chopped)

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1 red bell pepper (sliced)

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1 ½ teaspoons fresh ginger (grated)

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3 cloves garlic minced

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1 ½ teaspoons curry powder

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⅛ teaspoon cayenne pepper (or to taste)

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½ teaspoon ground cumin

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1 teaspoon tumeric

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14 ounces canned diced tomatoes (drained)

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14 ounces coconut milk

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1 tablespoon cornstarch

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lime and cilantro for garnish

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