Shrimp With Coconut Curry Tomato Sauce Shellfish Recipes Seafood Recipes Indian Recipes

Ingredients

3 tbsp. peanut or canola oil

1 medium onion

1 garlic clove

1 jalapeño

1/2 tbsp. minced fresh ginger

1 1/2 tbsp. mild curry powder

One 28-ounce can Italian peeled tomatoes

One 14-ounce can unsweetened coconut milk

1 tsp. sugar

Salt and freshly ground pepper

1 1/4 lb. shelled and deveined large shrimp

1/4 c. very coarsely chopped cilantro

Preparation

Step 1In a medium saucepan, heat 2 tablespoons of the peanut oil until shimmering. Add the onion, garlic, jalapeño and ginger and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the curry powder and cook until fragrant. Add the tomatoes and their juices, the coconut milk and sugar, season with salt and pepper and bring to a boil. Simmer over moderate heat, stirring occasionally, until slightly thickened, 15 minutes.Step 2In a large skillet, heat the remaining 1 tablespoon of peanut oil until almost smoking. Add the shrimp in a single layer and cook over moderately high heat, turning once, until lightly browned but not cooked through, about 2 minutes. Add the coconut-curry sauce to the skillet and simmer until it is thickened and the shrimp are just cooked through, 3 to 4 minutes. Stir in the cilantro and serve.Step 3Serve With: Steamed white or brown rice and lime wedges.