INGREDIENTS
1
tablespoon canola oil, divided
1 lb
shrimp, peeled and deveined
1/2
yellow onion, finely chopped
1 tsp
ground ginger
1 tsp
ground cumin
1 tsp
ground coriander
1 1/2 tsp
ground turmeric
1 tsp
curry powder
1 tsp
paprika
1/2 tsp
chili powder
2 cloves
garlic, minced
1 15 ounce can
tomato sauce
3/4 cup
lite canned coconut milk
1/2 tsp
Kosher salt
cilantro and chili peppers for garnish