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Mel's Coconut Shrimp Curry
http://www.melskitchencafe.com/2012/01/coconut-shrimp-curry-silpat-giveaway.html
30 minutes
6 servings
Main Dish
0
259 cal/serving
jdelaney72
Ingredients
    Shrimp Marinade
  1. 1/2tsp (≈1.5gestimated from: Salt, Kosher [cup] - MANUAL/WEBSITE: Diamond Crystal (http://www.seriouseats.com/2013/03/ask-the-food-lab-do-i-need-to-use-kosher-salt.html)) Kosher Salt
  2. 1/4tsp (≈0.6gestimated from: Spices, pepper, black [tsp, ground]) Black Pepper
  3. 1/8tsp (≈0.2gestimated from: Spices, pepper, red or cayenne [tsp]) Cayenne
  4. 2tbsp (≈30.5gestimated from: Lemon juice, raw [cup]) Lemon Juice
  5. 1 1/2lb (680.4glb -> g) Shrimp large or extra-large; peeled and deveined
    6. Sauce
  6. 1tbsp (≈14gestimated from: Oil, canola [tbsp]) Canola Oil
  7. 1medium (≈110gestimated from: Onions, raw [medium (2-1/2" dia)]) Onion red or yellow
  8. 1tsp (≈2.3gestimated from: Spices, pepper, black [tsp, ground]) Black Pepper
  9. 1tbsp (≈6gestimated from: Ginger root, raw [tsp]) Ginger, fresh from about a 1-inch piece
  10. 1tbsp (≈8.8gestimated from: Salt, Kosher [cup] - MANUAL/WEBSITE: Diamond Crystal (http://www.seriouseats.com/2013/03/ask-the-food-lab-do-i-need-to-use-kosher-salt.html)) Kosher Salt
  11. 2cloves (≈6gestimated from: Garlic, raw [clove]) Garlic peeled and finely minced
  12. 2tsp (≈3.6gestimated from: Spices, coriander seed [tsp]) Coriander, ground
  13. 1/2tsp (≈1.1gestimated from: Spices, turmeric, ground [tsp]) Turmeric, Ground
  14. 1tsp (≈2gestimated from: Spices, curry powder [tsp]) Curry Powder
  15. 14 1/2oz (411.1goz -> g) Diced Tomatoes, canned undrained
  16. 14oz (396.9goz -> g) Coconut Milk light or regular
  17. 1cup (≈16gestimated from: Coriander (cilantro) leaves, raw [cup]) Cilantro chopped
Steps
  1. 1 For the simple shrimp marinade, toss the shrimp with the salt, pepper, cayenne and lemon juice in a resealable large bag or in a bowl. Refrigerate for 15-20 minutes.
  2. 2 Meanwhile, in a medium-sized pot, heat the canola oil over medium heat until rippling and hot.
  3. 3 Add the onion and cook for 2-3 minutes.
  4. 4 Stir in the pepper, ginger, salt, garlic, coriander, turmeric and curry powder. Continue cooking over medium heat, stirring often, until the mixture is very fragrant and the onion is soft and translucent, about 5-7 minutes.
  5. 5 Add the undrained tomatoes to the pot and cook, stirring and scraping up the browned bits from the bottom, for about 1 minute. Increase the heat to medium-high and simmer for 5-10 minutes, stirring often.
  6. 6 Add the coconut milk, stirring to combine. Bring the mixture to a boil and add the shrimp and any accumulated juices from the marinade. Bring the mixture to a simmer and cook until the shrimp are curled, lightly pink and cooked through, about 2-4 minutes.
  7. 7 Stir in the cilantro. Serve over hot, cooked rice, if desired.
https://cloudcookbook.jeffdelaney.com/recipes/176