Ingredients
- 1½ pounds shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder or curry paste
- 1 teaspoon ground turmeric
- 1/2 teaspoon chili flakes (adjust to taste)
- 1 can (14 oz) coconut milk
- 1/2 cup chicken or vegetable broth
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon lime juice
- Fresh cilantro, chopped (for garnish)
Directions
Step 1:
Heat oil in a large skillet over medium heat. Add onion and sauté until soft and translucent.
Step 2:
Add garlic and ginger, cooking for 30 seconds until fragrant.
Step 3:
Stir in curry powder, turmeric, and chili flakes. Cook briefly to release the spices’ aroma.
Step 4:
Pour in coconut milk and broth. Stir well and bring to a gentle simmer.
Step 5:
Add shrimp to the sauce and cook for 4–5 minutes, until shrimp turn pink and are fully cooked.
Step 6:
Season with salt, pepper, and lime juice. Stir gently.
Step 7:
Remove from heat and garnish with fresh cilantro before serving.
