Heat oil in a large frying pan over medium heat. Sauté onion until softened, about 2 minutes. Add spices, garlic, and shrimp and cook, stirring, until fragrant, about 2 minutes. Add coconut milk and salt; simmer 10 minutes to meld flavors.
Spoon curry over rice on plates. Garnish with cilantro.
Delicious, aromatic and very easy! The only prep work was a little chopping, and peeling the shrimp, making this a great weeknight meal. I used lite coconut milk, and added a dash of hot sauce. I served it with Texmati brown rice and steamed snow peas. Yummy!
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