Creamy Coconut shrimp curry recipe A Taste of the Tropics

Ingredients

• 1 pound (450g) large shrimp, peeled and deveined
• 1 tablespoon (15ml) lemon juice
• 1 teaspoon (5g) ground turmeric
• ½ teaspoon (2.5g) salt
• ¼ teaspoon (1.25g) black pepper
• 1 tablespoon (15ml) coconut oil
• 1 medium onion, finely chopped (about 1 cup/150g)
• 2 cloves garlic, minced (about 2 teaspoons/10g)
• 1 inch (2.5cm) piece of ginger, grated (about 1 tablespoon/15g)
• 1 red bell pepper, seeded and chopped (about 1 cup/150g)
• 1-2 red chilies, finely chopped (optional, depending on spice preference)
• 1 tablespoon (15g) curry powder (mild or medium, depending on preference)
• 1 teaspoon (5g) ground coriander
• ½ teaspoon (2.5g) ground cumin
• 1 (13.5 ounce/400ml) can full-fat coconut milk
• 1 (14.5 ounce/410g) can diced tomatoes, undrained
• 1 teaspoon (5ml) fish sauce (optional, for added umami)
• 1/2 cup chopped fresh cilantro, for garnish
• Salt and pepper to taste