1 onion, chopped
12 teaspoon cayenne, or more to taste
2 cloves garlic, finely chopped
2 tablespoons curry powder
12 teaspoon powdered ginger
2 cups chopped fresh tomatoes or canned no-salt-added tomatoes
12 cup light coconut milk
3 cups water
1 pound shrimp, shelled and deveined
18 teaspoon salt
Black pepper to taste
Heat a large heavy bottomed stockpot over medium heat and coat the pot with cooking spray.
Cook the onion until translucent, about 5 minutes. Add the cayenne, garlic, curry
powder, and ginger and cook for an additional 2 minutes, stirring constantly.
Add the tomatoes, coconut milk, and water and bring to a boil. Reduce to a simmer for 10 minutes.
Add the shrimp. Bring to a boil again and cook for an additional 1 minute. Season with salt and pepper. Serve.