Spicy Shrimp Curry With Coconut Milk And Apple

• 1 large unpeeled tart apple, such as Granny Smith
• 2 tablespoons finely chopped fresh ginger
• 1 medium onion, coarsely chopped
• 4 cloves garlic, finely chopped
• 3 teaspoons curry powder
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground cayenne pepper
• 4 medium tomatoes, chopped
• 1 cup frozen peas
• 1 13 1/2-ounce can unsweetened coconut milk
• 1 1/2 pounds medium shrimp, peeled and deveined
• 1/2 cup chopped fresh cilantro

1. Quarter, core, and slice the apple into 1/4-inch-thick pieces; set aside. Heat the oil in a 12-inch skillet over medium heat. Add the ginger, onion, and garlic and cook, stirring, until the onion is tender and golden, 7 to 8 minutes. Add the curry powder, coriander, cumin, salt, and cayenne and cook, stirring, for 1 to 2 minutes. Add the tomatoes, apple, and 1 cup water and bring to a boil over high heat. Reduce heat to medium and cook about 5 minutes. Add the peas and coconut milk and cook for 5 to 8 minutes. Add the shrimp and cook for 2 to 3 minutes or just until the shrimp are cooked. Stir in the cilantro. Serve with hot cooked rice.

apple, fresh ginger, onion, garlic, curry powder, ground coriander, ground cumin, salt, ground cayenne pepper, tomatoes, frozen peas, unsweetened coconut milk, shrimp, fresh cilantro

Taken from www.myrecipes.com/recipe/spicy-shrimp-curry-with-coconut-milk-apple (may not work)