Shrimp Curry
 
Prep time
Cook time
Total time
 
Recipe type: Entree
Serves: 4
Ingredients
  • 1 ½ lbs shrimp, shelled and deveined
  • 1 inch piece of ginger root, peeled
  • ½ medium onion
  • 1 Tbsp peanut oil
  • 1 tsp madras hot curry powder
  • ¼ tsp ground cardamom
  • ⅛ tsp cayenne pepper
  • ¼ tsp turmeric
  • 1 14 oz can diced tomatoes
  • 1 14 oz can coconut milk
  • 2 Tbsp chopped fresh cilantro plus a few leaves for garnish
Instructions
  1. Chop the onion and ginger very finely. If you have a mini-chopper/processor it will make short work of this.
  2. Heat the oil in a large skillet over medium heat and sauté the onion and ginger about 4 minutes until onion is translucent.
  3. Add the spices (curry powder through turmeric) and cook stirring another 2 minutes.
  4. Add the tomatoes and coconut milk and stir scraping the browned bits from the bottom of the pan.
  5. Increase the heat to bring the sauce to a simmer.
  6. Cook about 10 minutes stirring occasionally until slightly thickened.
  7. Add the shrimp and cook about 2 minutes just until the shrimp are cooked through.
  8. Stir in the chopped cilantro.
  9. Garnish with cilantro leaves and serve over rice.
Recipe by Savory Nature at http://savorynature.com/2013/10/10/shrimp-curry/