Curried Tomato Shrimp

Name: Curried Tomato Shrimp
Ingredients: 3 tablespoons canola oil; 1 onion, chopped; 2 cloves garlic, chopped; 1 jalapeno, seeded and chopped; 12 tablespoon ginger, minced; 1 12 tablespoons mild curry powder; 1 (28 ounce) can tomatoes, drained and chopped--reserve juice; 1 (14 ounce) can unsweetened coconut milk; 1 teaspoon sugar; salt, pepper to taste; 1 12 lbs shrimp, peeled and deveined; 14 cup chopped cilantro or 14 cup basil; lime wedge (to garnish)

13 ingredients

9 steps

Ingredients

3 tablespoons canola oil
1 onion, chopped
2 cloves garlic, chopped
1 jalapeno, seeded and chopped
12 tablespoon ginger, minced
1 12 tablespoons mild curry powder
1 (28 ounce) can tomatoes, drained and chopped--reserve juice
1 (14 ounce) can unsweetened coconut milk
1 teaspoon sugar
salt, pepper to taste
1 12 lbs shrimp, peeled and deveined
14 cup chopped cilantro or 14 cup basil
lime wedge (to garnish)

Directions

1

in a saucepan heat 2 tbsp oil.
2

add onion, garlic, jalapeno and ginger and cook until softened, about 5 minutes.
3

add curry powder, stirring until fragrant.
4

add tomatoes and their juice, coconut milk, sugar, salt and pepper and bring to a boil.
5

lower heat to simmer and cook stirring occasionally for 15 minutes until thickened.
6

in a saute pan heat remaining oil, add shrimp in 1 layer and cook until pink, about 1-2 minutes per side.
7

add sauce to the skillet and simmer for 3-4 minutes until thickened and shrimp is cooked.
8

stir in cilantro or basil.
9

garnish with lime wedges.