TOMATO-COCONUT SHRIMP CURRY

By jarren

Ingredients

• 1 tbsp vegetable oil
• 1 sweet onion, sliced
• 2 tbsp grated fresh ginger
• 1 clove garlic, minced
• 2 tsp turmeric
• 1 tsp each yellow mustard seeds, garam masala and chili powder
• 2 cups fresh tomato sauce
• 1 can coconut milk
• 1/2 tsp sugar
• 1/4 tsp salt
• 450 g jumbo shrimp (21 to 24 count), peeled and deveined
• 1/2 cup frozen peas
• 1/4 cup chopped fresh cilantro

Details

Servings 4
Preparation time 25mins
Cooking time 25mins

Preparation

Step 1

In saucepan, heat oil over medium heat; cook onion, stirring occasionally, until softened, about 5 minutes. Add yellow pepper; cook, stirring occasionally, until tender-crisp, about 5 minutes. Stir in ginger, garlic, turmeric, mustard seeds, garam masala and chili powder; cook stirring constantly, until fragrant, about 2 minutes.

Stir in tomato sauce, coconut milk, sugar and salt; simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in shrimp and peas; simmer until shrimp is pink and opaque throughout, about 4 minutes. Sprinkle with cilantro.