An easy, 20-minute shortcut curry dish you'll love over rice
Salt shrimp to taste. Add oil and butter to skillet over medium heat. Once melted, add onion and cook until fragrant and translucent (2-3 minutes).
Add garlic, ginger, and curry powder and cook until fragrant (1 minute). Stir in tomato paste and cook another 2 minutes until darkened slightly.
Add coconut milk, carrots, and mushrooms to pan with a bit of sea salt and bring to a simmer. Add shrimp to pan, covering with the sauce and cook until cooked through, stirring occasionally (about 5 minutes). Remove from heat.
Squeeze lime juice over top of curry then stir. Serve over rice and garnish with fresh mint.