1-First Step: In a small bowl, toss the shrimp with ¼ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon curry powder, and 2 tablespoons lemon juice. Cover and refrigerate for 10 minutes.

2-Second Step: While the shrimp marinates, chop the onion and mince the garlic and ginger so you are ready when the curry base starts.

3-Third Step: Heat 1 tablespoon coconut oil in a medium skillet over medium heat. Add the chopped onion and cook for 2 to 3 minutes until translucent.

4-Fourth Step: Stir in 3 cloves garlic, 1 tablespoon fresh ginger, ½ teaspoon black pepper, ½ teaspoon salt, ½ teaspoon turmeric, 2 teaspoons ground coriander, and 1 teaspoon curry powder. Cook for 1 minute until fragrant.

5-Fifth Step: Add 14½ ounces diced tomatoes with juices and 13½ ounces full-fat coconut milk. Bring to a boil, then simmer for about 5 minutes, stirring occasionally.

6-Sixth Step: Add the marinated shrimp along with any marinade juices. Cook for 2 minutes or until the shrimp turn pink and are fully cooked.

7-Final Step: Serve hot over cooked rice, then garnish with 2 tablespoons cilantro. If you want it milder, taste first and add less pepper or curry powder next time.