Shrimp Curry in Coconut Milk

Ingredients
1 large onion, minced
1 inch-long piece fresh ginger, peeled and minced
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup butter, ghee or vegetable oil
1 1/2 tsp. curry powder
1 to 2 fresh green chiles minced
1 cup hot water
1  can unsweetened coconut milk – 14 oz.
1 tbsp. fresh lime juice
1 lb large shrimp in shell  – about 20
minced cilantro leaves for garnish

preparation
Heat oil in a pan and saute onion until onion is a nice golden brown color. Add ginger, green chilies. Stir in curry powder and turmeric and cook, stirring frequently, 2 minutes. Stir in water, coconut milk, and lime juice, salt, sugar and simmer, stirring occasionally, until thickened, 5 to 8 minutes.
While sauce simmers, peel shrimp (devein), wash. Add shrimp to curry sauce and simmer, stirring occasionally, until shrimp are just cooked through and change color, about 3 minutes. Srve garnished with cilantro. 

© Kavita Mehta
photo credit Kavita and Vinay Mehta

http://store.indianfoodsco.com/InfoPage.CFM?PageId=RecSeafoodShrimpCurry001

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