Shrimp With Coconut-Curry Tomato Sauce

• t tablespoons peanut or canola oil
• t medium onion, thinly sliced
• t garlic clove, very finely chopped
• t jalapeno, seeded and minced
• t/2 tablespoon minced fresh ginger
• t 1/2 tablespoons mild curry powder
• tne 28-ounce can Italian peeled tomatoes, drained and chopped, juices reserved
• tne 14-ounce can unsweetened coconut milk
• t teaspoon sugar
• talt and freshly ground pepper
• t 1/4 pounds shelled and deveined large shrimp
• t/4 cup very coarsely chopped cilantro

1. 1.tn a medium saucepan, heat 2 tablespoons of the peanut oil until shimmering. Add the onion, garlic, jalapeno 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. 2.tn 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.

peanut, onion, garlic, jalapeno, fresh ginger, curry powder, italian, unsweetened coconut milk, sugar, salt, shrimp, cilantro

Taken from www.epicurious.com/recipes/member/views/shrimp-with-coconut-curry-tomato-sauce-50011672 (may not work)