Curried Shrimp

Almost all these ingredients can be kept on hand (shrimp and pineapple in the freezer) to make curried shrimp a perfect and easy weeknight dinner. Serve it with steamed basmati rice and flat leaf spinach.

Ingredients

1	tbsp	olive or canola oil
1		large onion (chopped)
3		garlic cloves (minced)
1	tbsp	minced fresh ginger root
1	tbsp	curry powder
1		1/2 pounds shrimp (peeled and deveined)
¹⁄₂	tsp	kosher salt
¹⁄₂	tsp	black pepper
1		tomato (chopped)
¹⁄₂	c	Stonyfield Organic Plain Greek Yogurt
¹⁄₄	c	chicken broth
¹⁄₂	tsp	cayenne (optional)
¹⁄₂	c	chopped fresh or frozen pineapple or mango
2	tbsp	chopped fresh cilantro or basil leaves (plus additional for garnish)
1	c	chopped roasted cashews (almonds or peanuts)
2	tbsp	lightly toasted coconut

Directions

Place a skillet over medium heat and when it is hot, add the oil. Add the onion, garlic and ginger and cook until soft and light golden, about 5 minutes. Add the curry and cook 1 minute. Sprinkle the shrimp with the salt and pepper and add the shrimp and tomatoes to the skillet. Cook 2 minutes.
Put the yogurt and chicken broth in a small bowl or cup and mix well. Slowly add the yogurt mixture to the pan, stirring all the while and cook until just heated through, about 2 minutes. Lower the heat to low and cook for five minutes. Add the pineapple and cook until heated through, about 1 minute. Serve immediately, on top of rice or noodles, garnished with the cilantro, cashews and coconut.