Posted by & filed under Fishing, Recipes category.

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.

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. 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, 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 5min. Remove from heat, stir in cilantro and serve with lime wedges.

1 ½ teaspoons salt
1 ½ pounds large shrimp shelled
¾ cup chopped cilantro
Lime wedges, for servingIMG_1523

2 Responses to “Shrimp in Coconut Milk”

    • Doc

      Recipe calls for 2 1/2 cups. I just made it again last Friday. YOu can probably get away with 1-can.


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