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Serves 4
¼ cup cooking oil
2 onions, chopped fine
4 cloves garlic, minced
2 Tbsp. minced fresh ginger
2 Tbsp. ground coriander
¼ tsp. ground cumin
¼ tsp. ground cinnamon
1/8 tsp. cayenne
1/8 tsp. turmeric
1 cup drained whole canned tomatoes, cut into ½ pieces (from a 15 oz. can)
2 ½ cups canned unsweetened coconut milk (from two 15 oz. cans)
½ cup water
1 ¼ tsp. salt
1 ½ lb. Large shrimp, shelled
¼ cup chopped cilantro
Lime wedges, for serving
1. In a large frying pan, heat the oil over moderately high heat. Add the onions and cook, stirring frequently, until golden, about 5 minutes. Add the garlic and ginger and cook, stirring for 2 minutes.
2. Add the coriander, cumin, cinnamon, cayenne, and turmeric and cook, stirring, for 30 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the coconut milk, water and salt and bring to a simmer. Reduce the heat and cook at a low boil, stirring frequently, until thickened, 5 to 10 minutes.
3. 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. Remove from the heat and stir in the cilantro. Serve with lime wedges.
¼ cup cooking oil
2 onions, chopped fine
4 cloves garlic, minced
2 Tbsp. minced fresh ginger
2 Tbsp. ground coriander
¼ tsp. ground cumin
¼ tsp. ground cinnamon
1/8 tsp. cayenne
1/8 tsp. turmeric
1 cup drained whole canned tomatoes, cut into ½ pieces (from a 15 oz. can)
2 ½ cups canned unsweetened coconut milk (from two 15 oz. cans)
½ cup water
1 ¼ tsp. salt
1 ½ lb. Large shrimp, shelled
¼ cup chopped cilantro
Lime wedges, for serving
1. In a large frying pan, heat the oil over moderately high heat. Add the onions and cook, stirring frequently, until golden, about 5 minutes. Add the garlic and ginger and cook, stirring for 2 minutes.
2. Add the coriander, cumin, cinnamon, cayenne, and turmeric and cook, stirring, for 30 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the coconut milk, water and salt and bring to a simmer. Reduce the heat and cook at a low boil, stirring frequently, until thickened, 5 to 10 minutes.
3. 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. Remove from the heat and stir in the cilantro. Serve with lime wedges.
