Coconut Shrimp Curry

 

2 pounds (900g) large shrimp, peeled and deveined

3 tablespoons (45ml) fresh lemon juice

2 tablespoons (30g) coconut oil

2 medium onions, finely diced

4 garlic cloves, minced

1 tablespoon fresh ginger, minced

2 tablespoons (14g) curry powder

2 teaspoons (4g) coriander powder

1 teaspoon (5g) turmeric powder

1/4-1/2 teaspoon crushed chili flakes

1 teaspoon (6g) salt 

freshly grated pepper to taste

14 ounces (397g) tomato passata

13 ounces (400ml) full fat coconut milk

1/4-1/2 cup (60-120ml) heavy cream

1/2 tablespoon (7g) brown sugar

chopped cilantro or parsley leaves to taste

1. toss shrimp with fresh lemon juice, cover  and marinade for 10-20 minutes

2. heat coconut oil, add onion and cook until softened and translucent. Stir in garlic, ginger, salt, pepper, coriander, chili, turmeric and curry powder. Cook stirring for 1-2 minutes on low heat

3. add tomato passata and coconut milk, and bring to a boil. Cook for 5-10 minutes. Add the shrimp, an with the heat on low, cook for another 2-3 minutes. Turn off heat, add chopped cilantro or parsley leaves, cover and allow shrimp to finish cooking in the hot sauce. Taste for seasoning