Ingredients:

  • 1 tbsp avocado oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 medium red bell pepper, diced
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp Kashmiri red chili powder
  • 1/2 tsp sea salt
  • 1 can (400ml) light coconut milk
  • 1 tbsp tomato paste
  • 1 tsp maple syrup
  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 2 green onions, thinly sliced

Instructions:

  1. Heat the oil in a large non-stick skillet over medium heat. Add the diced onion and red bell pepper, sautéing for 3–4 minutes until the onions are translucent and the peppers have softened.
  2. Stir in the minced garlic and grated ginger, cooking for 60 seconds until fragrant.
  3. Create a small well in the center of the vegetables. Add the turmeric, cumin, coriander, chili powder, and salt. Stir constantly for 30–60 seconds until the spices smell toasted.
  4. Stir in the tomato paste to coat the vegetables, then pour in the light coconut milk and maple syrup. Bring to a gentle simmer for 5 minutes until the sauce reduces slightly.
  5. Gently fold in the shrimp. Cook for 3–5 minutes, stirring occasionally, until the shrimp turn opaque and curl into a 'C' shape.
  6. Remove from heat. Stir in the lime juice and garnish with fresh cilantro and sliced green onions.