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Coconut Shrimp Curry {Served over Rice or Pasta!}
Ingredients
  • 1 ½ pounds shrimp peeled and deveined
  • salt & pepper
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • ½ onion finely chopped
  • 1 red bell pepper sliced
  • 1 ½ teaspoons fresh ginger grated
  • 3 cloves garlic minced
  • 1 ½ teaspoons curry powder
  • ⅛ teaspoon cayenne pepper or to taste
  • ½ teaspoon ground cumin
  • 1 teaspoon tumeric
  • 14 ounces canned diced tomatoes drained
  • 14 ounces coconut milk
  • 1 tablespoon cornstarch
  • lime and cilantro for garnish
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