Description
A dish made in half an hour! Plump shrimp are sauteed quickly and then simmered in coconut milk infused with garlic and ginger. Serve with white rice and steamed broccoli for a luscious quick dinner.
Ingredients
- 4 cloves garlic, peeled
- 1 (1 inch) piece fresh ginger root
- 1 fresh jalapeno pepper, seeded
- ½ teaspoon salt
- ½ teaspoon ground turmeric
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 1 pound medium shrimp – peeled and deveined
- 2 tomatoes, seeded and diced
- 1 cup coconut milk
- 3 tablespoons chopped fresh basil leaves
Instructions
- Combine the garlic
- ginger
- jalapeno
- salt and turmeric in the container of a food processor or blender. Process to a smooth paste. Set aside.
- Heat oil in a skillet over medium heat. Add onion
- and cook until translucent
- stirring frequently. Mix in the spice paste
- and cook for a few minutes to release the oils.
- Add shrimp
- and cook for a few minutes until pink
- then add the tomatoes and coconut milk. Cover
- and simmer for about 5 minutes
- then remove the lid and simmer an additional 5 minutes to thicken the sauce. Stir in the fresh basil during the last minute of cooking.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4