Spicy Shrimp Curry with Coconut Milk and Apple |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Ingredients:
1 large unpeeled tart apple, such as granny smith |
2 tablespoons finely chopped fresh ginger |
1 medium onion, coarsely chopped |
4 cloves garlic, finely chopped |
3 teaspoons curry powder |
1 teaspoon ground coriander |
1/2 teaspoon ground cumin |
1/2 teaspoon salt |
1/2 teaspoon ground cayenne pepper |
4 medium tomatoes, chopped |
1 cup frozen peas |
1 13 1/2-ounce can unsweetened coconut milk |
1 1/2 pounds medium shrimp, peeled and deveined |
1/2 cup chopped fresh cilantro |
Directions:
1. Quarter, core, and slice the apple into 1/4-inch-thick pieces; set aside. Heat the oil in a 12-inch skillet over medium heat. Add the ginger, onion, and garlic and cook, stirring, until the onion is tender and golden, 7 to 8 minutes. Add the curry powder, coriander, cumin, salt, and cayenne and cook, stirring, for 1 to 2 minutes. Add the tomatoes, apple, and 1 cup water and bring to a boil over high heat. Reduce heat to medium and cook about 5 minutes. Add the peas and coconut milk and cook for 5 to 8 minutes. Add the shrimp and cook for 2 to 3 minutes or just until the shrimp are cooked. Stir in the cilantro. Serve with hot cooked rice.
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