Indian Shrimp Curry February 4, 2013

I found the original recipe online here and of course, can never leave well enough alone. I also didn’t have everything I needed to make the recipe and did not feel like making a trip to the store, so I improvised and it worked! My husband would never touch a dish like this with a ten foot pole so this was a solo venture.

Ingredients

• 1-1/2 tsp. coconut oil
• 1 jalapeno, minced
• 1/8 onion, minced
• 1 clove garlic, minced
• 1/4 tsp. ground ginger
• 1/4 tsp. cumin
• 1/2 tsp. ground turmeric
• 1/4 tsp. paprika
• 1/8 chili powder
• 1/8 cayenne pepper
• 1/4 of 14.5 ounce can diced tomatoes
• 1/4 of 14 oz. can coconut milk
• 1/4 tsp. salt
• 1/4 lb. peeled and cooked shrimp
• 1-1/2 tsp. chopped fresh parsley
• 1/8 tsp. dried mint
• 1/2 cup cooked rice (I mixed gluten-free brown and white together)

Directions

1. In a medium skillet, heat coconut oil and add jalapeno. Heat in oil for about 3 minutes. Add minced onion and cook until translucent, about 4-5 minutes.
2. Remove pan from heat and let cool for a minute or two. Add spices up to tomatoes. Return to a very low heat and stir for about 2 minutes until jalapeno, onion, and garlic are well coated with spices.
3. Add tomatoes, coconut milk, and salt, stir well. Increase heat and cook at a simmer for about 10 minutes.
4. Add shrimp, parsley, and mint. Stir well and heat through. About 3 more minutes.
5. Serve over rice.