Jackie's Coconut Curry

Cooked rice for a side
1 lb shrimp or chicken or 1 package tofu (if  you want a lil protein)
2 limes (or less if you don't love a lot of lime)
salt and pepper
2 tb olive oil
2 tb butter
1/4 tea cayenne pepper
some chili flakes (if you want it spicy)
2 cups onion in chunks
8 oz mushrooms in slices
2-3 tea minced garlic (or 2 cloves)
1 tb ginger
2 cups fresh tomatoes, chopped
green onions, chopped
1 tea coriander
1/2 tea tumeric
1 can (13-14 oz) coconut milk
1/4-1/3 cup cilantro, chopped (save some for garnish if you want)

Add olive oil and butter to a large skillet on medium heat.
Add meat/tofu and season with salt, pepper, and juice of one and a half limes.
Cook until meat or tofu is done and set aside.

Add cayenne pepper and chili flakes to pan and cook for 1 minute.
Add onions and cook for 3-4 mins or until softened.
Add mushrooms and cook for 3-4 mins or until softened.
Add additional salt and pepper and garlic, cook for a few more minutes.

Add ginger, tomatoes, coriander, tumeric and toss with veggies in skillet.
Pour in coconut milk and cook on medium heat until sauce is hot and bubbly.

Add meat/tofu and cilantro and mix.
Serve over rice with lime and cilantro on top (if you want)