Ingredients
-
1/3
-
-
-
1/8
-
1/4
-
1
-
3
-
1
-
2
-
2
-
-
-
-
-
Directions
Steps
|
1
Done
|
Place Shrimp in a Gallon-Size Resealable Plastic Bag, and Add 1/2 Teaspoon Kosher Salt, 1/8 Teaspoon Black Pepper and Cayenne. Mix Well and Refrigerate. |
|
2
Done
|
in a Deep Skillet or Saut Pan Over Medium-High Heat, Combine Oil and Chilies and Stir 1 to 2 Minutes. Add 1/4 Teaspoon Black Pepper and Cook For 1 Minute Longer. Add Ginger, Onion, 1 Tablespoon Plus 1 Teaspoon Kosher Salt and Saut Until Onion Is Soft and Translucent, 5 to 8 Minutes. Add Garlic, Ground Coriander and Turmeric and Saut Until Fragrant, About 1 Minute. |
|
3
Done
|
Reduce Heat to Medium-Low and Add Tomatoes. Stir, Scraping Sides and Bottom of Pot, For 1 Minute. Increase Heat to Medium-High and Simmer For 5 Minutes, Stirring Often. |
|
4
Done
|
Stir in Curry Powder and Cook For 1 Minute. Add Coconut Milk, Bring to a Boil, and Add Shrimp. Bring to a Simmer and Cook Until Shrimp Are Opaque, 2 to 3 Minutes. Stir in Cilantro. If Desired, Serve With Rice. |
