Indian Shrimp Curry with Potatoes

Ingredients

Shrimp:
1 pound extra-large shrimp (26-30 ct.), peeled and deveined
1 teaspoon yellow curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 – 1/4 teaspoon cayenne pepper
2 tablespoons olive oil (for cooking)

Curry Sauce:
1 13.5 oz. can quality coconut milk
1 tablespoon cornstarch
1 medium onion, chopped
2 cups 1/2-inch cubed, peeled, Yukon gold potatoes
1 bell pepper, sliced
1 tablespoon freshly grated ginger
6 garlic cloves, minced
1 tablespoon yellow curry powder
1 teaspoon ground cumin
1 teaspoon ground chili powder
1/2 Teaspoon ground coriander
1/2 Teaspoon teaspoon ground turmeric
1/2 Teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt plus additional to taste
1/8 teaspoon ground cinnamon (optional)
1/8 teaspoon nutmeg (optional)
1 14 oz. can diced tomatoes
1/2 cup low sodium chicken broth, plus more as needed

Directions

Whisk shrimp seasonings together in a large bowl. Add the shrimp and turn to evenly coat. Set aside while you prep the rest of the ingredients.

Heat 2 tablespoons olive oil over medium-high heat in large saucepan. Add the shrimp in a single layer and cook just until opaque, flipping halfway through, about 2 minutes per side. Transfer to a plate.

Whisk the coconut milk and cornstarch together in a liquid measuring cup (or bowl); set aside.

Add another drizzle of oil to the pan if needed. Add the onions and potatoes and cook over medium-high heat, until the onions are softened, about 5 minutes.

Add the bell peppers, ginger, garlic and all seasonings and cook 1 additional minute. Stir in the coconut milk, diced tomatoes, and chicken broth.

Cover with the lid slightly askew, with about a 1-inch opening, and bring to a simmer. Simmer for 15-20 minutes, until the potatoes are tender, stirring and replacing the lid occasionally so the bottom doesn’t burn. Add additional broth as needed to achieve your desired sauce consistency.

Stir in the lime juice and cilantro, followed by the shrimp. Season with additional cayenne pepper to taste and garnish with additional cilantro and lime if desired. Serve over Basmati rice with naan bread.