This fragrant, golden curry is the kind of weeknight dinner that feels indulgent but is actually doing your body a serious favor. The spice lineup — turmeric, ginger, cumin, coriander, and garlic — reads like a greatest-hits list of ingredients celebrated for their natural anti-inflammatory properties, and here they all come together in one deeply savory sauce. Full-fat coconut milk gives the broth a silky, rich body, while diced tomatoes add brightness and a little acidity that keeps everything balanced. The shrimp cook directly in the simmering sauce for just a few minutes, soaking up all that flavor without any risk of overcooking. A squeeze of fresh lime juice at the end lifts the whole dish and makes the spices pop. It serves four, so it's just as good for a casual family dinner as it is for meal-prepping a couple of satisfying lunches for the week.
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Pat the shrimp dry with paper towels and season all over with the salt and black pepper. Set aside.
Heat the coconut oil in a 12-inch skillet over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until the onion is softened and translucent and the pepper is tender, about 6–7 minutes.
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