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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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very simple to prepare on the stovetop. this is also nice served over pasta or rice. Ingredients:
3 tablespoons canola oil |
1 onion, chopped |
2 cloves garlic, chopped |
1 jalapeno, seeded and chopped |
1/2 tablespoon ginger, minced |
1 1/2 tablespoons mild curry powder |
1 (28 ounce) can tomatoes, drained and chopped--reserve juice |
1 (14 ounce) can unsweetened coconut milk |
1 teaspoon sugar |
salt, pepper to taste |
1 1/2 lbs shrimp, peeled and deveined |
1/4 cup chopped cilantro or 1/4 cup basil |
lime wedge (to garnish) |
Directions:
1. in a saucepan heat 2 tbsp oil.
2. add onion, garlic, jalapeno and ginger and cook until softened, about 5 minutes.
3. add curry powder, stirring until fragrant.
4. add tomatoes and their juice, coconut milk, sugar, salt and pepper and bring to a boil.
5. lower heat to simmer and cook stirring occasionally for 15 minutes until thickened.
6. in a saute pan heat remaining oil, add shrimp in 1 layer and cook until pink, about 1-2 minutes per side.
7. add sauce to the skillet and simmer for 3-4 minutes until thickened and shrimp is cooked.
8. stir in cilantro or basil.
9. garnish with lime wedges.
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