Ingredients Seafood Shellfish Shrimp with Coconut-Curry Tomato Sauce 4.0 (3,993) 1 Review Plus: More Fish Recipes and Tips By Grace Parisi Updated on October 27, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Phyllis Grant Total Time: 30 mins Yield: 4 Ingredients 3 tablespoons peanut or canola oil 1 medium onion, thinly sliced 1 garlic clove, very finely chopped 1 jalapeño, seeded and minced 1/2 tablespoon minced fresh ginger 1 1/2 tablespoons mild curry powder One 28-ounce can Italian peeled tomatoes, drained and chopped, juices reserved One 14-ounce can unsweetened coconut milk 1 teaspoon sugar Salt and freshly ground pepper 1 1/4 pounds shelled and deveined large shrimp 1/4 cup very coarsely chopped cilantro Directions 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. 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. Rate it Print