Name: Shrimp with Coconut-Curry Tomato Sauce Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 3 tbsp peanut oil; 1 medium onion; 1 garlic clove; 1 Jalapeno; ½ tbsp fresh ginger; 1½ tbsp mild curry powder; 28 oz Italian peeled tomatoes; 14 oz unsweetened coconut milk; 1 tsp sugar; salt and freshly ground pepper; 1¼ lbs large shrimp; ¼ cup cilantro

shrimp with coconut curry tomato sauce recipe

How To Make Shrimp with Coconut-Curry Tomato Sauce

The shrimp are browned and simmered in a creamy coconut curry made with jalapenos and ginger for added spice. Serve it over rice for a filling dinner.

Preparation: 10 minutes

Cooking: 25 minutes

Total: 35 minutes

Serves:

Ingredients

3tbsppeanut oil,or canola
1medium onion
1garlic clove
1jalapeno
½tbspfresh ginger,minced
1½tbspmild curry powder
28ozItalian peeled tomatoes,(1 can)
14ozunsweetened coconut milk,(1 can)
1tspsugar
salt and freshly ground pepper
1¼lbslarge shrimp,shelled and deveined
¼cupcilantro,very coarsely chopped

Instructions

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