Shrimp Coconut and Vanilla Bean Curry

Substitute the shrimp with roasted root vegetables, cauliflower, or chickpeas for a vegetarian or vegan version.
Makes 4 Servings

Method:

1. To prepare the curry, place a large sauté pan fitted with a lid over medium heat, add the butter, and melt.
2. Add the sliced garlic, chopped ginger, sliced green chilies, curry leaves, cinnamon stick, pure ground vanilla, and chopped cilantro, and fry, stirring often, for 10-15 minutes.
3. Add the cumin seeds and curry powder, cook, stirring, for another two minutes, then add the canned tomatoes, coconut milk, lime zest and juice, and salt.
4. Add the shrimp, cover, and cook, stirring occasionally, for 10 minutes or until the shrimp turns opaque.
5. Serve warm with rice or flatbread.