Shrimp with Coconut-Curry Tomato Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
3 tablespoons peanut or canola oil |
1 medium onion, thinly sliced |
1 garlic clove, very finely chopped |
1 jalapeño, seeded and minced |
1/2 tablespoon minced fresh ginger |
1 1/2 tablespoons mild curry powder |
one 28-ounce can italian peeled tomatoes, drained and chopped, juices reserved |
one 14-ounce can unsweetened coconut milk |
1 teaspoon sugar |
salt and freshly ground pepper |
1 1/4 pounds shelled and deveined large shrimp |
1/4 cup very coarsely chopped cilantro |
Directions:
1. In 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.
2. In 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.
3. Serve With: Steamed white or brown rice and lime wedges.
|
|