Spicy Shrimp Curry with Coconut Rice (Gluten-Free)

Ingredients

• 1.5 lb Shrimp (Peeled and Deveined)
• 2 tbsp Coconut Oil
• 1 medium Onion
• 3 cloves Garlic
• 1 inch Ginger
• 2 tbsp Curry Powder
• 1 tsp Chili Powder
• 1 can Coconut Milk
• 1 can Diced Tomatoes
• 1 tbsp Lime Juice
• 1 cup Basmati Rice
• 1 can Coconut Milk

Instructions

1. 1Place a 12-inch skillet or a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the 2 tablespoons of coconut oil. Once the oil is shimmering, add the 1 medium onion, cut into small dice. Cook for 5-7 minutes, stirring occasionally, until the onion pieces are soft and look translucent.
2. 2Add the 3 cloves of garlic, minced, and the 1 inch of ginger, grated. Cook for 1 minute more, stirring constantly, until you can smell the garlic and ginger.
3. 3Stir in the 2 tablespoons of curry powder and the 1 teaspoon of chili powder. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
4. 4Pour in the 1 can of diced tomatoes and the 1 can of coconut milk. Stir everything together. Bring the mixture to a gentle simmer, then reduce the heat to medium-low (300°F / 150°C) and let it cook for 5 minutes, stirring occasionally.
5. 5Add the 1.5 pounds of shrimp to the simmering sauce. Cook for 3-5 minutes, stirring gently, until the shrimp turn pink and opaque. The internal temperature of the shrimp should reach 145°F (63°C).
6. 6Stir in the 1 tablespoon of lime juice. Remove the skillet from the heat.
7. 7While the curry is simmering, prepare the coconut rice. In a medium saucepan, combine the 1 cup of basmati rice with the 1 can of coconut milk. Bring to a boil over medium-high heat (400°F / 200°C), then reduce the heat to low (200°F / 95°C), cover tightly, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender. Let the rice stand, covered, for 5 minutes off the heat.
8. 8Serve the Spicy Shrimp Curry spooned over the fluffy coconut rice.

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