Name: Shrimp in Coconut Milk
Yield: 4
Ingredients: 1/4 c. Cooking oil -; 2 onions -; 4 cloves garlic -; 2 tbsp. minced fresh ginger -; 2 tbsp. ground coriander -; 1/4 tsp. ground cumin -; 1/4 tsp. cinnamon -; tsp. cayenne -; tsp. turmeric -; 1 c. drained whole canned tomatoes -; 2 1/2 c. canned unsweetened coconut milk (from two 15-ounce cans) -; 1/2 c. water -; 1 1/4 tsp. salt -; 1 1/2 lb. large shrimp -; 3/4 c. Chopped cilantro -; Lime wedges -

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Ingredients for - Shrimp in Coconut Milk

1. 1/4 c. Cooking oil -

2. 2 onions -

3. 4 cloves garlic -

4. 2 tbsp. minced fresh ginger -

5. 2 tbsp. ground coriander -

6. 1/4 tsp. ground cumin -

7. 1/4 tsp. cinnamon -

8. tsp. cayenne -

9. tsp. turmeric -

10. 1 c. drained whole canned tomatoes -

11. 2 1/2 c. canned unsweetened coconut milk (from two 15-ounce cans) -

12. 1/2 c. water -

13. 1 1/4 tsp. salt -

14. 1 1/2 lb. large shrimp -

15. 3/4 c. Chopped cilantro -

16. Lime wedges -

How to cook deliciously - Shrimp in Coconut Milk

1. Stage

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. Stage

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.

3. Stage

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.

4. Stage

Wine Recommendation: 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.