Friday, April 29th, 2005 at 12:41 pm by EbonyMom
Had to share this quick delicious recipe for Curry Shrimp. I didn’t have any jalapenos on hand so I used maybe 1/4 cup of green peppers instead for a nice flavor. I also used an Indian ginger/garlic paste instead of chopping up garlic and ginger on my own.
COCONUT CURRY SHRIMP
1 T. vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons fresh ginger, grated
1/2 small jalapeÃ±o pepper (or to taste), seeded and minced
1 1/2 T. curry powder
1 large fresh tomato, cut into 1/2-inch pieces
1 can reduced fat coconut milk (14-oz.)
1/4 cup water
1 t. sugar
1 teaspoons salt
1 pound medium shrimp, shelled (frozen is fine)
1/4 cup chopped cilantro
Lime wedges, for serving
1.In a large saucepan, heat the oil over moderately high heat. Add the onion, garlic, jalapeÃ±o and ginger; and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the curry powder and cook until fragrant. Add the tomato, coconut milk, water and sugar; season with salt and pepper and bring to a boil. Simmer over moderate heat, stirring occasion ally, until slightly thickened, 15 minutes.
2.Add the shrimp to the pan. Reduce the heat to low and bring to a simmer. Cook, stirring occasionally, until the shrimp are just done, 3 to 5 minutes.
3. Remove from the heat and stir in the cilantro. Serve with white rice and the lime wedges.