![Shrimp in Coconut Milk](https://cdn.statically.io/img/www.foodandwine.com/thmb/a9y89P9EQVbcRniShzNoTlyZidI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2014-r-xl-shrimp-in-coconut-milk-2000-930233f0ea8a47239a629e3dd1abe9dc.jpg)
Ingredients
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1/4 cup cooking oil
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2 onions, chopped fine
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4 cloves garlic, minced
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2 tablespoons minced fresh ginger
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2 tablespoons ground coriander
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1/4 teaspoon ground cumin
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1/4 teaspoon cinnamon
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1/8 teaspoon cayenne
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1/8 teaspoon turmeric
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1 cup drained whole canned tomatoes, cut into 1/2-inch pieces (from a 15-ounce can)
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2 1/2 cups canned unsweetened coconut milk (from two 15-ounce cans)
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1/2 cup water
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1 1/4 teaspoons salt
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1 1/2 pounds large shrimp, shelled
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3/4 cup chopped cilantro
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Lime wedges, for serving
Directions
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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.
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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, water, and salt and bring to a simmer. Reduce the heat and cook at a low boil, stirring frequently, until thickened, 5 to 10 minutes.
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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 5 minutes. Remove from the heat and stir in the cilantro. Serve with the lime wedges.
Suggested Pairing
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.