Quick Goan Prawn Curry

A vibrant one-pan prawn curry with coconut milk and Goan spices, ready in under 25 minutes. Serve over rice for an impressive weeknight dinner.

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Ingredients

1
Slice the onion lengthwise from root to tip into thin half-moons about 1/4 inch thick, then chop each half-moon crosswise into 1/4-inch pieces.
2
Mince the garlic cloves until the pieces are smaller than a grain of rice — about pencil-tip dots.
3
Peel the ginger with a small spoon, then mince it the same size as the garlic.
4
Pour 1 tablespoon olive oil into a large skillet and set the heat to medium-high until the oil shimmers and slides quickly when you tilt the pan.
5
Add the chopped onion and cook, stirring once every 30 seconds, until the edges turn golden and the smell becomes sweet, about 4 minutes.
6
Stir in the minced garlic and ginger, then stir in the curry powder and cook, stirring constantly, until the mixture smells strongly fragrant, about 45 seconds.
7
Pour in the entire can of coconut milk and stir until the mixture is smooth and no curry powder bits remain visible.
8
Slide the shrimp into the coconut sauce and stir gently to coat each shrimp, then reduce the heat to medium.
9
Simmer, stirring occasionally, until the shrimp turn bright pink and curl into a C shape, about 5 to 6 minutes.
10
Taste a spoonful and sprinkle in salt and pepper until the flavor tastes bright and satisfying to you.

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