"This is a subtle and richly-flavored curry that complements the shrimp perfectly--and it's a quick and easy meal! Serve with hot cooked rice...."
INGREDIENTS
•
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 ounce) can chopped tomatoes
•
1 (14 ounce) can coconut milk
•
1 teaspoon salt
•
1 pound cooked and peeled shrimp
•
2 tablespoons chopped fresh cilantro