Red Shrimp Curry

Red Shrimp Curry

• • 2 tablespoons peanut oil

  • 1/2 sweet yellow onion, chopped

  • 2 cloves garlic, minced

  • 1 teaspoon ground ginger

  • 1 teaspoon ground cumin

  • 1 1/2 teaspoons ground turmeric

  • 1 teaspoon paprika

  • 1/2 teaspoon chili powder

  • 4 teaspoons red curry paste

  • 1 can (14.5 ounces) diced tomatoes

  • 1/2 can (14 ounces) coconut milk (you can use the whole can, but I only used half to lighten the recipe up)

  • 1 teaspoon salt

  • 1 pound peeled and cleaned raw shrimp

In a large skillet, heat the oil over medium heat. Add the onion and cook for 5 minutes, until softened. Add all the remaining ingredients, except for the shrimp. Bring to a boil over medium heat, then reduce to a simmer and cook until thickened and reduced slightly, about 20 minutes; you may need to add some water if the sauce reduces too much. Add the shrimp and simmer for 4-5 minutes, until the shrimp are cooked through.

Serve with naan and hot jasmine rice.

Yields 4 servings.

WW Points Plus Value: 7 points per serving

Recipe slightly adapted from All Recipes.