When the temperature drops outside it’s delightful to find something to warm your insides. This super easy Red Coconut Curry is just the dish for the job. This recipe is full of flavor and kick and like Thailand jumped in your mouth and exploded. The sauce shares the stage with it’s curry soaked shrimp partner in deliciousness. Cook it up, waterfall it over rice and devour your Thailand Vacation for dinner. Happy Thursday!
::WHAT YOU’LL NEED::
SHRIMP MARINADE
1/2 lb shrimp
2 tbsp lime juice
1/4 tsp cumin
1/4 tsp cayenne pepper
salt & pepper
COCONUT CURRY
1 tbsp coconut oil
1 yellow onion
2 cloves garlic
1 tbsp ginger
1 tbsp red curry paste
1 tsp turmeric
1 tsp curry powder
1 can diced tomatoes
2 cups coconut milk
1 lime
fresh cilantro
1 cup rice
Clean shrimp removing all tails. Rinse and place in a freezer bag with cayenne, lime juice, salt, pepper, and cumin and place in the fridge until ready to cook. (About 15 minutes will do.)
While shrimp is marinating, cook rice according to directions. While rice is cooking, heat coconut oil in a medium pan. Add in onion, garlic, and ginger and cook about 3 minutes. Add in curry, turmeric, and curry powder and simmer until onions are translucent.
Add tomatoes and coconut milk and bring all ingredients to a boil. Add your shrimp, marinade and all and cook until shrimp in cooked through. (They will turn pretty yellow from the turmeric.)
Spoon over cooked rice and garnish with cilantro and a slice of lime.
