Coconut Shrimp Curry
from Jo Cooks

cooked rice for serving

fresh cilantro or parsley for garnish

1 can (5.5 oz) unsweetened coconut milk

1 (14.5 oz) can diced tomatoes, undrained

1 tsp curry powder

2 tsp ground coriander

½ tsp turmeric

1 tsp salt or to taste

½ tsp freshly ground black pepper

1 tbsp minced fresh ginger

3 garlic cloves, minced

1 medium onion, chopped

1 tbsp vegetable oil

1 lb extra-large shrimp, peeled and deveined

2 tbsp lemon juice

⅐ tsp cayenne pepper

¼ tsp freshly ground black pepper

¼ tsp salt