Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 teaspoon (5ml) turmeric powder
  • 1/2 teaspoon (2.5ml) salt, or to taste
  • 1 tablespoon (15ml) vegetable oil
  • 1 tablespoon (15ml) vegetable oil
  • 1 medium yellow onion, finely chopped
  • 1 inch (2.5cm) piece of ginger, peeled and minced
  • 2 cloves garlic, minced
  • 1 green chili, finely chopped (adjust to your spice preference)
  • 1 sprig curry leaves (about 15-20 leaves)
  • 1 teaspoon (5ml) ground coriander
  • 1/2 teaspoon (2.5ml) ground cumin
  • 1/4 teaspoon (1.25ml) chili powder (optional, for extra heat)
  • 1/4 teaspoon (1.25ml) garam masala
  • 1 (14-ounce/400ml) can full-fat coconut milk
  • 1/2 cup (120ml) vegetable broth or water
  • 1 tablespoon (15ml) lime juice, freshly squeezed
  • Salt to taste
  • Fresh cilantro, chopped, for garnish

Instructions:

  1. Toss shrimp with turmeric and salt. Let it sit for 10 minutes.
  2. Heat oil in a large skillet or Dutch oven over medium heat. Add onion and sauté until softened and translucent.
  3. Add ginger, garlic, green chili, and curry leaves. Sauté until fragrant.
  4. Stir in coriander, cumin, chili powder (if using), and garam masala. Cook for 1 minute, stirring constantly, until fragrant.
  5. Pour in coconut milk and vegetable broth. Bring to a simmer.
  6. Reduce heat and simmer for 10 minutes, allowing the flavors to meld together.
  7. Add shrimp to the simmering curry. Cook until pink and opaque, about 3-5 minutes, depending on the size of the shrimp.
  8. Stir in lime juice. Season with salt to taste.
  9. Garnish with fresh cilantro. Serve hot.