Krazy Kurland Coconut Shrimp Curry

Cook onion in ~3 TBSP oil with 2 pinches kosher salt on med-high heat. Add water to speed process.

Once translucent, pool onions and bloom garlic, ginger and dry spices in ~1 TBSP oil. Cook through about 2-3 min

Add tomatoes, cook another 3 mins.

Add coconut milk. Mix and cook semi-covered on med-high heat ~10 minutes, stirring occasionally.

Reduce heat to medium. Add shrimp. Cook until all white/pink, ~3-4 minutes.

Add cilantro. Mix and cook an additional 1-2 minutes.

Done! Serve over rice.