Shrimp Curry
Recipe type: Entree
Serves: 4
- 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
- Chop the onion and ginger very finely. If you have a mini-chopper/processor it will make short work of this.
- Heat the oil in a large skillet over medium heat and sauté the onion and ginger about 4 minutes until onion is translucent.
- Add the spices (curry powder through turmeric) and cook stirring another 2 minutes.
- Add the tomatoes and coconut milk and stir scraping the browned bits from the bottom of the pan.
- Increase the heat to bring the sauce to a simmer.
- Cook about 10 minutes stirring occasionally until slightly thickened.
- Add the shrimp and cook about 2 minutes just until the shrimp are cooked through.
- Stir in the chopped cilantro.
- Garnish with cilantro leaves and serve over rice.
Recipe by Savory Nature at http://savorynature.com/2013/10/10/shrimp-curry/
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