Shrimp In Coconut Milk Indian Recipes Shellfish Recipes Curry Recipes

Ingredients

1/4 c. Cooking oil

2 onions

4 cloves garlic

2 tbsp. minced fresh ginger

2 tbsp. ground coriander

1/4 tsp. ground cumin

1/4 tsp. cinnamon

tsp. cayenne

tsp. turmeric

1 c. drained whole canned tomatoes

2 1/2 c. canned unsweetened coconut milk (from two 15-ounce cans)

1/2 c. water

1 1/4 tsp. salt

1 1/2 lb. large shrimp

3/4 c. Chopped cilantro

Lime wedges

Preparation

Step 1In 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.Step 2Add 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.Step 3Add 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.Step 4Wine 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.