Coconut Shrimp Tomato Curry | Natalie Cooks

Ingredients

• 2 cups short grain brown rice
• 2 tbsp olive oil
• 1 yellow onion, (chopped)
• 1 ½ tsp kosher salt, (divided)
• 2 cloves garlic, (chopped or smashed)
• 2 tbsp curry powder
• ½ tsp black pepper
• ¼ cup tomato paste
• 1 (13.5 oz) can full-fat unsweetened coconut milk
• 4 cups water
• 1 tbsp soy sauce or tamari
• 4 cups chopped veggies*
• 1 lb shrimp, (peeled and deveined)
• 1 tbsp lime juice
• Fresh herbs ((cilantro, scallions, or basil))