Dinner: Shrimp with Coconut-Curry Tomato Sauce

Recipe by Grace Parisi The slight sweetness of shrimp is beautifully complemented by a spicy, coconut-spiked curry sauce.

Ingredients

3 tbsp. peanut or canola oil
1 medium onion
1 clove garlic
1 jalapeño
1/2 tbsp. minced fresh ginger
1 1/2 tbsp. mild curry powder
1 can Italian peeled tomatoes
1 can unsweetened coconut milk
1 tsp. sugar
salt
Freshly ground pepper
1 1/4 lb. shrimp
1/4 c. very coarsely chopped cilantro

Instructions

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. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

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