Shrimp In Coconut Milk Recipe

Ingredients

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

Preparation

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