Indian Shrimp Curry

• 2 tablespoons peanut oil
• 1/2 sweet onion, minced
• 2 cloves garlic, chopped
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 1/2 teaspoons ground turmeric
• 1 teaspoon paprika
• 1/2 teaspoon red chili powder
• 1 (14.5 ounce) can chopped tomatoes
• 1 (14 ounce) can coconut milk
• 1 teaspoon salt
• 1 pound cooked and peeled shrimp
• 2 tablespoons chopped fresh cilantro

1. Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.
2. Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.

peanut oil, sweet onion, garlic, ground ginger, ground cumin, ground turmeric, paprika, red chili powder, tomatoes, coconut milk, salt, shrimp, fresh cilantro

Taken from www.allrecipes.com/recipe/205544/indian-shrimp-curry/ (may not work)