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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a subtle yet richly flavored curry that compliments shrimp perfectly. A very authentic taste, and a very easy meal to prepare when you are in a hurry. Make sure you pop the shrimp tails off before adding to skillet. Serve with rice. Ingredients:
2 tablespoons peanut oil |
1/2 sweet onion, minced |
2 cloves garlic, chopped |
1 teaspoon ground ginger |
1 teaspoon ground cumin |
1 1/2 teaspoons ground turmeric |
1 teaspoon paprika |
1/2 teaspoon chili powder |
1 (14.5 ounce) can chopped tomatoes |
1 (14 ounce) can coconut milk |
1 teaspoon salt |
1 pound cooked and peeled shrimp |
2 tablespoons chopped fresh cilantro |
Directions:
1. Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and chili powder to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt. Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.
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