Shrimp in Coconut Milk

By á-9182

Coconut and cilantro are a popular duo. The herb is a favorite in India and shows up in coconut chutneys and in many of southern India's coconut curries, such as this one. Serve the shrimp with steamed rice, preferably basmati.

Ingredients

• 1/4 cup cooking oil
• 2 onions, chopped fine
• 4 cloves garlic, minced
• 2 tablespoons minced fresh ginger
• 2 tablespoons ground coriander
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cinnamon
• 1/8 teaspoon cayenne
• 1/8 teaspoon turmeric
• 1 cup drained whole canned tomatoes, cut into 1/2-inch pieces (from a 15-ounce can)
• 2 1/2 cups canned unsweetened coconut milk (from two 15-ounce cans)
• 1/2 cup water
• 1 1/4 teaspoons salt
• 1 1/2 pounds large shrimp, shelled
• 3/4 cup chopped cilantro
• Lime wedges, for serving

Preparation

Step 1

In 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.
2. Add 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.
3. Add 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.