Indian Shrimp

• 1 1/2 lb. shrimp, peeled and deveined (fresh or frozen)
• 5 Tbsp. vegetable oil
• 1 1/2 c. onions, finely chopped
• 1 tsp. garlic, chopped
• 1 Tbsp. fresh ginger, crushed or grated
• 1 green chili, seeded and chopped
• 1 Tbsp. ground coriander
• 2 c. coconut milk, unsweetened
• 1 tsp. salt
• 1 Tbsp. fresh coriander (cilantro), chopped

1. Heat the oil in a heavy saucepan and add the onions until they are golden brown.
2. Reduce the heat and add garlic, ginger and chili; saute an additional minute.
3. Add the turmeric and coriander and then the coconut milk and salt.
4. Cook the sauce until it thickens, approximately 10 minutes, stirring frequently.
5. Stir in the shrimp and simmer until the shrimp are cooked through (turn pink), approximately 5 to 7 minutes.
6. Do not overcook.
7. Stir in the fresh coriander and serve on puff pastry squares.

shrimp, vegetable oil, onions, garlic, fresh ginger, green chili, ground coriander, coconut milk, salt, fresh coriander

Taken from www.cookbooks.com/Recipe-Details.aspx?id=206308 (may not work)