Then preheat a large skillet, when the pan is hot but not smoking, add the oil along with the onion, garlic, and ginger. Turn the heat down to medium-low and cook for 4-5 minutes or until turning translucent.
When the curry is done, season to taste with sea salt and black pepper, (add the optional cayenne pepper) and add the optional chopped fresh cilantro. Stir to combine and serve right away.