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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Coconut and cilantro are a popular duo. The herb is a favorite in India and shows up in coconut chutneys and in many of southern India's coconut curries, such as this one. Serve the shrimp with steamed rice, preferably basmati. Ingredients:
1/4 cup cooking oil |
2 onions, chopped fine |
4 cloves garlic, minced |
2 tablespoons minced fresh ginger |
2 tablespoons ground coriander |
1/4 teaspoon ground cumin |
1/4 teaspoon cinnamon |
1/8 teaspoon cayenne |
1/8 teaspoon turmeric |
1 cup drained whole canned tomatoes, cut into 1/2-inch pieces (from a 15-ounce can) |
2 1/2 cups canned unsweetened coconut milk (from two 15-ounce cans) |
1/2 cup water |
1 1/4 teaspoons salt |
1 1/2 pounds large shrimp, shelled |
3/4 cup chopped cilantro |
lime wedges, for serving |
Directions:
1. In a large frying pan, heat the oil over moderately high heat. Add the onions and cook, stirring frequently, until golden, about 5 minutes. Add the garlic and ginger and cook, stirring, for 2 minutes.
2. Add the coriander, cumin, cinnamon, cayenne, and turmeric and cook, stirring, for 30 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the coconut milk, water, and salt and bring to a simmer. Reduce the heat and cook at a low boil, stirring frequently, until thickened, 5 to 10 minutes.
3. Add the shrimp to the pan. Reduce the heat to low and bring to a simmer. Cook, stirring occasionally, until the shrimp are just done, 3 to 5 minutes. Remove from the heat and stir in the cilantro. Serve with the lime wedges.
4. Wine Recommendation: Sparkling wines go well with a wide variety of dishes. For an unexpected treat with this exotic curry, serve a good-quality bubbly from California.
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