- 1/4 cup cooking oil
- 2 onions, chopped fine
- 4 cloves garlic, minced
- 2 tablespoons minced fresh ginger
- 2 tablespoons ground coriander
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cayenne
- 1/8 teaspoon turmeric
- 1 cup drained whole canned tomatoes, cut into 1/2-inch pieces (from a 15-ounce can)
- 2 1/2 cups canned unsweetened coconut milk (from two 15-ounce cans)
- 1/2 cup water
- 1 1/4 teaspoons salt
- 1 1/2 pounds large shrimp, shelled
- 3/4 cup chopped cilantro
- Lime wedges, for serving
How to make this recipe
- 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.
- 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.
- 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 the lime wedges.
Sparkling wines go well with a wide variety of dishes. For an unexpected treat with this exotic curry, serve a good-quality bubbly from California.