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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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adapted from today's NY Times. Ingredients:
1/3 lb large shrimp, peeled and deveined |
kosher salt |
ground black pepper |
1/8 teaspoon cayenne pepper |
1/4 cup canola oil |
1 chili pepper, seeded and chopped |
3 inches fresh ginger, peeled and minced |
1 medium red onion, finely chopped |
2 garlic cloves, peeled and chopped |
2 teaspoons ground coriander |
1/2 teaspoon turmeric |
3 cups canned chopped tomatoes with juice |
1/2 teaspoon curry powder |
1 1/2 cups coconut milk |
1 cup chopped fresh cilantro |
Directions:
1. Place shrimp in a gallon-size resealable plastic bag, and add 1/2 teaspoon kosher salt, 1/8 teaspoon black pepper and cayenne. Mix well and refrigerate.
2. In a deep skillet or sauté pan over medium-high heat, combine oil and chilies and stir 1 to 2 minutes. Add 1/4 teaspoon black pepper and cook for 1 minute longer. Add ginger, onion, 1 tablespoon plus 1 teaspoon kosher salt and sauté until onion is soft and translucent, 5 to 8 minutes. Add garlic, ground coriander and turmeric and sauté until fragrant, about 1 minute.
3. Reduce heat to medium-low and add tomatoes. Stir, scraping sides and bottom of pot, for 1 minute. Increase heat to medium-high and simmer for 5 minutes, stirring often.
4. Stir in curry powder and cook for 1 minute. Add coconut milk, bring to a boil, and add shrimp. Bring to a simmer and cook until shrimp are opaque, 2 to 3 minutes. Stir in cilantro. If desired, serve with rice.
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