Step 1: Season the shrimp: In a small bowl, toss 1 pound extra-large peeled and deveined shrimp with 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon cayenne, and 2 tablespoons lemon juice. Mix until the shrimp is coated well. Then refrigerate it for 10 minutes. This short marinade gives the shrimp flavor and helps the curry taste bright from the first bite.

Step 2: Build the curry base: Set a heavy-bottomed skillet over medium heat and add 1 tablespoon coconut oil. When the oil is hot, add 1 medium chopped onion. Cook it until softened, which usually takes a few minutes. The onion should look translucent and smell sweet. That is your cue to keep going.

Step 3: Add the aromatics and spices: Stir in 3 cloves minced garlic, 1 tablespoon minced fresh ginger, 1/2 teaspoon black pepper, 1/2 teaspoon salt, 1/2 teaspoon cayenne, 2 teaspoons ground coriander, and 1 teaspoon turmeric. Cook for about 1 minute, stirring constantly so the spices do not burn. The mixture should smell rich, warm, and a little irresistible. If you like a deeper spice profile, this is a great point to add a tiny pinch more turmeric or coriander.

Step 4: Make the creamy tomato sauce: Add 14.5 ounces diced tomatoes with juices and 13.5 ounces coconut milk. Stir everything together, scraping the bottom of the pan so no flavorful bits get left behind. Bring the sauce to a boil, then reduce the heat and cook for 5 minutes. This gives the tomatoes time to soften and the curry to thicken a bit. The sauce should look creamy, orange-gold, and ready for shrimp.

Step 5: Cook the shrimp: Add the marinated shrimp and every drop of the juice from the bowl. Cook for about 2 minutes, just until the shrimp turns pink and opaque. Do not wander off and start folding laundry. Shrimp cooks fast, and overcooked shrimp can turn rubbery in a flash. The moment they curl and turn bright, they are ready.

Step 6: Finish and serve: Spoon the hot curry over cooked rice and top it with 2 tablespoons cilantro. Serve right away while the sauce is creamy and the shrimp is tender. If you want a bigger meal, add naan on the side so you can mop up every last bit of sauce like a pro.