Shrimp with Coconut-Curry Tomato Sauce

Shrimp with Coconut-Curry Tomato Sauce
Shrimp with Coconut-Curry Tomato Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

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.

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