Shrimp With Coconut Curry Tomato Sauce Recipe Recipes Net

Ingredients

3tbsppeanut oil,or canola

1medium onion

1garlic clove

1jalapeno

½tbspfresh ginger,minced

1½tbspmild curry powder

28ozItalian peeled tomatoes,(1 can)

14ozunsweetened coconut milk,(1 can)

1tspsugar

salt and freshly ground pepper

1¼lbslarge shrimp,shelled and deveined

¼cupcilantro,very coarsely chopped

In a medium saucepan, heat 2 tablespoons of the peanut oil until shimmering.

Add the onion, garlic, jalapeño, and ginger and cook for about 5 minutes over moderately high heat, stirring, until softened.

Add the curry powder and cook until fragrant.

Add the tomatoes and their juices, coconut milk, and sugar. Season with salt and pepper and bring to a boil.

Simmer over moderate heat for 15 minutes, stirring occasionally, until slightly thickened.

In a large skillet, heat the remaining 1 tablespoon of peanut oil until almost smoking.

Add the shrimp in a single layer and cook for about 2 minutes over moderately high heat, turning once, until lightly browned but not cooked through.

Add the coconut-curry sauce to the skillet and simmer for 3 to 4 minutes until it is thickened and the shrimp are just cooked through.

Stir in the cilantro and serve.

Serve With: Steamed white or brown rice and lime wedges.