Indian Shrimp Curry

Ingredients

• 14 ounce coconut milk canned
• 14.5 ounce canned tomatoes chopped canned
• 0.5 teaspoon chili powder 
• 2 tablespoons cilantro leaves fresh chopped
• 2 cloves garlic chopped
• 1 teaspoon ground cumin 
• 1 teaspoon ground ginger 
• 1.5 teaspoons ground turmeric 
• 1 teaspoon paprika 
• 2 tablespoons vegetable oil; peanut oil preferred 
• 1 teaspoon salt 
• 1 pound shrimp cooked peeled
• 0.5  onion sweet minced

Equipment

• frying pan

Directions

1. Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes.
2. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes.
3. Add the garlic, ginger, cumin, turmeric, paprika, and chili powder to the onion and stir over low heat.
4. Pour the tomatoes and coconut milk into the skillet; season with salt. Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.