Prawn, Coconut And Cashew Curry

• 2 tbsp vegetable oil
• 1 None red onion, thinly sliced
• 2 cloves garlic, finely chopped
• 1 piece (3/4 inch) ginger, peeled and finely chopped
• 1 None long green chili pepper, thinly sliced
• 2 None plum tomatoes, coarsely chopped
• 2 tsp garam masala
• 1 tsp ground turmeric
• 1 lb large shrimp, peeled and deveined
• 1 can (14 oz) coconut milk
• 1/2 cup cashews, toasted
• 1 tbsp tamarind paste
• None None Cilantro leaves, to serve
• None None Basmati rice, lime wedges, to serve

1. Heat oil in a large, deep skillet on medium heat. Saute onion, garlic, ginger and chili pepper 3-4 mins, until onion is tender.
2. Add tomatoes, garam masala and turmeric. Cook 4-5 mins, until tomatoes soften.
3. Stir in shrimp and cook 1 min. Mix in coconut milk, cashews and tamarind paste. Bring to a boil. Reduce heat to low and simmer 2-3 mins, until shrimp change color and are cooked through.
4. Sprinkle with cilantro. Serve with steamed rice and lime wedges.

vegetable oil, red onion, garlic, ginger, long green chili pepper, tomatoes, garam masala, ground turmeric, shrimp, coconut milk, cashews, tamarind, cilantro, basmati rice

Taken from recipes-plus.com/api/v2.0/recipes/30229 (may not work)