EASY CURRIED SHRIMP

By JaneTreva

Ingredients

• 14 oz (398 mL) can coconut milk
• 1 tablespoon hot curry paste OR
• 1 teaspoon each curry powder & cumin
• 1 large onion
• 3 plum tomatoes
• 1 lb pkg frozen medium-size shrimp
• 1 celery stalk
• 2 green onions
• 1/2 cup chopped fresh coriander
• 1-1/2 teaspoon lime or lemon juice
• 1/2 teaspoon salt

Details

Servings 4

Preparation

Step 1

Pour coconut milk into a large wide frying pan or saucepan and place over medium-high heat.
Stir in curry paste or curry powder and cumin.
Boil gently, stirring occasionally. Chop onion and stir into coconut milk. Slice tomatoes in half; aqueeze out and discard seeds and juice.
Coarsely chop and stir into boiling sauce.
Continue boiling, uncovered, until mixture is very thick, about 13 minutes, stirring often.
Meanwhile, place frozen shrimp in a large sieve and rinse with lukewarm water until any ice crystals have disappeared.
Drain, then pat dry with paper towels. Finely chop celery, green onions and coriander and set aside.

When coconut sauce is thick, stir in shrimp and celery.
Continue stirring gently over medium-high heat just until shrimp are hot and bright pink, about 3 minutes.
Do not overcook.
Stir in green onions, coriander and lime juice.
Taste and stir in salt and more lime juice, if needed.

Excellent served over rice or tossed with noodles.