Name: Shrimp with Coconut-Curry Tomato Sauce
Yield: 4
Ingredients: 3 tbsp. peanut or canola oil -; 1 medium onion -; 1 garlic clove -; 1 jalapeño -; 1/2 tbsp. minced fresh ginger -; 1 1/2 tbsp. mild curry powder -; One 28-ounce can Italian peeled tomatoes -; One 14-ounce can unsweetened coconut milk -; 1 tsp. sugar -; Salt and freshly ground pepper -; 1 1/4 lb. shelled and deveined large shrimp -; 1/4 c. very coarsely chopped cilantro -

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Ingredients for - Shrimp with Coconut-Curry Tomato Sauce

1. 3 tbsp. peanut or canola oil -

2. 1 medium onion -

3. 1 garlic clove -

4. 1 jalapeño -

5. 1/2 tbsp. minced fresh ginger -

6. 1 1/2 tbsp. mild curry powder -

7. One 28-ounce can Italian peeled tomatoes -

8. One 14-ounce can unsweetened coconut milk -

9. 1 tsp. sugar -

10. Salt and freshly ground pepper -

11. 1 1/4 lb. shelled and deveined large shrimp -

12. 1/4 c. very coarsely chopped cilantro -

How to cook deliciously - Shrimp with Coconut-Curry Tomato Sauce

1. Stage

In a medium saucepan, heat 2 tablespoons of the peanut oil until shimmering. Add the onion, garlic, jalapeño and ginger and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the curry powder and cook until fragrant. Add the tomatoes and their juices, the coconut milk and sugar, season with salt and pepper and bring to a boil. Simmer over moderate heat, stirring occasionally, until slightly thickened, 15 minutes.

2. Stage

In a large skillet, heat the remaining 1 tablespoon of peanut oil until almost smoking. Add the shrimp in a single layer and cook over moderately high heat, turning once, until lightly browned but not cooked through, about 2 minutes. Add the coconut-curry sauce to the skillet and simmer until it is thickened and the shrimp are just cooked through, 3 to 4 minutes. Stir in the cilantro and serve.

3. Stage

Serve With: Steamed white or brown rice and lime wedges.