SPICY SHRIMP CURRY

SPICY SHRIMP CURRY image

Yield 6 Servings

Number Of Ingredients 17

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1 pound frozen, peeled raw shrimp, thawed
1/2 teaspoon coarse salt
1/4 teaspoon each: fresh ground black pepper, ground red pepper
2 tablespoons fresh lemon juice
Sauce:
3 tablespoons canola oil
20 curry leaves, optional
4 small dried red chilies
1 teaspoon freshly ground black pepper
1 piece (3 inches long) ginger root, peeled, minced
1 red onion, chopped
2 teaspoons coarse salt
2 cloves garlic, chopped
2 teaspoons ground coriander
1/2 teaspoon each: turmeric, curry powder
1 can (15 ounces) each: diced tomatoes, coconut milk
1 cup chopped cilantro

Steps:

1. Mix shrimp, salt, pepper, red pepper and lemon juice in a food storage bag; toss to coat. Refrigerate. 2. For sauce, heat oil, curry leaves and chilies in a wok or large skillet over medium-high heat until sizzling, 1 minute. Add pepper, ginger, onion and salt; cook, stirring and sprinkling with a little water to keep from sticking if necessary, until onion is golden, 5 minutes. 3. Add garlic, coriander, turmeric and curry powder; cook until fragrant, 1 minute. Reduce heat to medium; add tomatoes. Cook, stirring, 1 minute. Increase heat to medium-high; cook 5 minutes, stirring. Add coconut milk; heat to a boil. Add shrimp and its juices. Heat until shrimp are cooked through and pink, about 2 minutes. Stir in cilantro.