Coconut Shrimp Curry Recipe A Taste of Paradise

Ingredients

• 1 1/2 lbs (680g) large shrimp, peeled and deveined
• 1 tbsp (15 ml) olive oil
• 1/2 tsp (2g) sea salt
• 1/4 tsp (1g) freshly ground black pepper
• 1 medium yellow onion, finely chopped (about 1 cup / 150g)
• 2 cloves garlic, minced (about 2 teaspoons / 6g)
• 1 inch (2.5 cm) ginger, peeled and grated (about 1 tablespoon / 15g)
• 1-2 green chilies, finely chopped (optional, for heat)
• 1 tbsp (8g) curry powder
• 1 tsp (2g) turmeric powder
• 1/2 tsp (1g) cumin powder
• 1/4 tsp (0.5g) cayenne pepper (optional, for extra heat)
• 1 tbsp (15 ml) coconut oil
• 1 (13.5 oz / 400 ml) can full-fat coconut milk
• 1 (14.5 oz / 410g) can diced tomatoes, undrained
• 1/2 cup (120 ml) vegetable broth or chicken broth
• 1 tbsp (15 ml) lime juice
• 1 tbsp (10g) brown sugar or honey
• 1/4 cup (30g) chopped fresh cilantro, for garnish