Copied from Allrecipes.com. This shrimp curry is subtle, yet richly flavored that also compliments prawns. Serve with rice. Serves 8
- Ingredients:
- 2 cups rice – prepared
- 4 Tbsp – Peanut Oil
- 1 Sweet onion – finely chopped
- 4 cloves garlic – finely chopped
- 2 tsp fresh ginger – finely chopped
- 1 Tbsp – ground turmeric
- 2 tsp – ground cumin
- 2 tsp – paprika
- 1 tsp – cayenne
- 28 oz can – chopped tomatoes
- 14 oz can – coconut milk
- 2 tsp – salt
- 4 Tbsp fresh cilantro – chopped with half stems
- 2 lb shrimp – shelled
Prepare 2 cups of rice per directions.
Heat peanut oil in a large skillet over medium heat. Add onions and stir until translucent, about 5 minutes. Add garlic and ginger and stir into onion mix, then add turmeric, cumin, paprika and cayenne. Stir into mixture and to bloom spices, about 1 minute.
Add tomatoes, coconut milk and salt. Bring to a boil for 1 minute, then reduce heat to simmer for 10 minutes, stirring occasionally.
Bring sauce to hard boil. Add cilantro and stir into mixture. Add shrimp for 3 minutes stirring to cover until cooked, then remove from heat. Serve over rice.