Ingredients

• 1 tsp coconut oil
• 1 yellow onion, diced
• 1 garlic clove, minced
• 1 tsp grated fresh ginger
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 tsp ground coriander
• 1 19-oz can diced tomatoes
• 1/2 cup coconut milk
• 1lb shrimp
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Preparation

In a large skillet, melt the coconut oil over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Stir in the garlic and ginger and cook until they become fragrant, about 30 seconds. Stir in the curry powder, turmeric, and coriander. Add the diced tomatoes and coconut milk. Bring the mixture to a simmer and add the shrimp. Cook, stirring occasionally, until the shrimp is cooked through, about 5 minutes. Stir in the cilantro and season with salt and pepper to taste.
Serve immediately with some rice or store in the refrigerator for up to 3 days.