Ingredients

• Ingredients
  1. 3 tablespoons peanut or canola oil
  2. 1 medium onion, thinly sliced
  3. 1 garlic clove, very finely chopped
  4. 1 jalapeño, seeded and minced
  5. 1/2 tablespoon minced fresh ginger
  6. 1 1/2 tablespoons mild curry powder
  7. One 28-ounce can Italian peeled tomatoes, drained and chopped, juices reserved
  8. One 14-ounce can unsweetened coconut milk
  9. 1 teaspoon sugar
  10. Salt and freshly ground pepper
  11. 1 1/4 pounds shelled and deveined large shrimp
  12. 1/4 cup very coarsely chopped cilantro

Directions

1. In a medium saucepan, heat 2 tablespoons of the peanut oil until shimmering. Add the onion, garlic, jalapeño and ginger and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the curry powder and cook until fragrant. Add the tomatoes and their juices, the coconut milk and sugar, season with salt and pepper and bring to a boil. Simmer over moderate heat, stirring occasionally, until slightly thickened, 15 minutes.
2. In a large skillet, heat the remaining 1 tablespoon of peanut oil until almost smoking. Add the shrimp in a single layer and cook over moderately high heat, turning once, until lightly browned but not cooked through, about 2 minutes. Add the coconut-curry sauce to the skillet and simmer until it is thickened and the shrimp are just cooked through, 3 to 4 minutes. Stir in the cilantro and serve.

Serve With

Steamed white or brown rice and lime wedges.