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Shrimp in Coconut Milk
© Susan Spungen

Shrimp in Coconut Milk

  • SERVINGS: 4
  • FAST

Coconut and cilantro are a popular duo. The herb is a favorite in India and shows up in coconut chutneys and in many of southern India's coconut curries, such as this one. Serve the shrimp with steamed rice, preferably basmati.

  1. 1/4 cup cooking oil
  2. 2 onions, chopped fine
  3. 4 cloves garlic, minced
  4. 2 tablespoons minced fresh ginger
  5. 2 tablespoons ground coriander
  6. 1/4 teaspoon ground cumin
  7. 1/4 teaspoon cinnamon
  8. 1/8 teaspoon cayenne
  9. 1/8 teaspoon turmeric
  10. 1 cup drained whole canned tomatoes, cut into 1/2-inch pieces (from a 15-ounce can)
  11. 2 1/2 cups canned unsweetened coconut milk (from two 15-ounce cans)
  12. 1/2 cup water
  13. 1 1/4 teaspoons salt
  14. 1 1/2 pounds large shrimp, shelled
  15. 3/4 cup chopped cilantro
  16. 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 the lime wedges.

Suggested Pairing

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.

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