Easy Coconut Shrimp Curry

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  0.8 tsp 3/4 teaspoon salt
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  0.3 tsp Chili powder
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  1 lbs Shrimp
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  1 tbsp Vegetable oil
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  1 tbsp Butter
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  1 Yellow Onion(110g)
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  5 Garlic(15g)
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  2 tsp Ginger, Fresh Root
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  1.5 tsp Garam Masala, Ground
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  1.5 tsp Cumin, Ground
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  1 tsp Coriander, Ground
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  1 tsp Turmeric, Ground
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  14 oz Tomato, Canned, Crushed
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  1 tsp 1 teaspoon salt
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  1.5 tsp Brown sugar
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  13.5 oz Coconut Milk, Full-Fat, Canned
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  2 tbsp Cilantro, Fresh

Instructions

1. 1Combine the garam masala, ground cumin, turmeric, and chili powder in a small bowl. Toss the shrimp with the spice mixture and vegetable oil until evenly coated. Set aside.
2. 2Heat vegetable oil in a large skillet over medium-high heat. Sear the shrimp for 1 minute per side until lightly pink on the exterior, then transfer to a plate and set aside.
3. 3Add the remaining vegetable oil and salted butter to the same skillet over medium-high heat. Add the onion and cook for 3–4 minutes, stirring occasionally and scraping up any browned bits from the bottom, until the onion is soft and translucent.
4. 4Stir in the fresh garlic and ginger, and sauté over medium heat for 1 minute until fragrant. Add the garam masala, ground cumin, ground coriander, and turmeric, stirring constantly for 20–30 seconds until the spices release their aroma.
5. 5Pour in the crushed tomatoes, chili powder, brown sugar, and coconut milk. Stir to combine and simmer over medium heat for 4–5 minutes, stirring occasionally, until the sauce thickens slightly and darkens in color.
6. 6Return the shrimp to the skillet and stir gently. Cook over medium heat for 1–2 minutes until the shrimp is fully opaque and warmed through, internal temperature 145°F.
7. 7Remove from heat and divide the curry evenly into 4 airtight containers while hot. Garnish each portion with fresh cilantro before serving or storing.