INGREDIENTS
• 1½ lb (680 g) large shrimp, peeled and deveined
• 1 tbsp vegetable oil (coconut or canola)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1–2 tsp curry powder (adjust to taste)
• ½ tsp ground turmeric
• ½ tsp ground cumin
• ¼–½ tsp crushed red pepper flakes (optional, for heat)
• 1 (14 oz/400 ml) can full-fat coconut milk
• 1 cup diced tomatoes (fresh or canned, drained)
• 1 tbsp fish sauce or soy sauce
• 1 tsp brown sugar or palm sugar
• Juice of ½ lime
• Salt and freshly ground black pepper, to taste
• 2 tbsp chopped fresh cilantro or Thai basil, for garnish
• Cooked jasmine rice or naan, for serving
INSTRUCTIONS
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