Curried Shrimp in Coconut Milk

Ingredients:

• 1 1/2 lbs. large raw shrimp, peeled and deveined

• 4 garlic cloves, minced

• 1 1/2 tsp grated ginger

• 2 tsp lemon juice

• 4 tsp curry powder

• 1/2 tsp each: turmeric, cumin

• 1/4 tsp each: coriander, cinnamon

• 1/8 tsp chili powder

• 1/16 tsp cayenne

• 1/2 tsp dried thyme

• salt to taste

• 1 1/2 tbsp oil

• 1/2 cup coconut milk

• 3 tbsp water

1. In a small bowl, combine spices from curry powder through cayenne and thyme. Add water and mix into a paste.

2. In a large saucepan, heat oil on medium-low heat. Sauté curry paste in oil for 3 to 4 minutes. Add shrimp and stir to combine with paste. Cook 3 minutes on medium heat.

3. Pour coconut milk, lower heat, and simmer for 8 minutes. Remove from heat. Taste and add salt if necessary.

4. Serve with roti or naan.

Serves: 4

Notes&Tips:

• This curry is very spicy. To tone down the spices use less curry powder and cayenne or before serving, add 2 tablespoons coconut yogurt to curry and stir to combine. One other way to tone down spiciness in a curry is to add 1 tablespoon of tomato paste. I intentionally made this spicy as I was adding coconut milk for the gravy. Too much coconut milk has a tendency to tone down or sometimes eliminate the taste of the spices.

• This is a very delicious curried shrimp that can be served with roti (Indian flatbread) or naan or even plain rice. I served it with a potato stuffed naan.

• If you're looking to add some vegetables to this dish, some chopped spinach will do nicely and add to the aesthetics of the dish.