Prawn, Coconut And Cashew Curry

• 2 tablespoons vegetable oil
• 1 red onion thinly sliced
• 2 cloves garlic finely chopped
• 3/4 inch ginger peeled and finely chopped
• 1 green chili pepper long, thinly sliced
• 2 plum tomatoes coarsely chopped
• 2 teaspoons Garam Masala
• 1 teaspoon ground turmeric
• 1 pound large shrimp peeled and deveined
• 14 ounces coconut milk
• 1/2 cup cashews toasted
• 1 tablespoon tamarind paste
• cilantro leaves to serve
• basmati rice
• lime wedges

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, green chili pepper, tomatoes, garam masala, ground turmeric, shrimp, coconut milk, cashews, tamarind paste, cilantro, basmati rice, lime wedges

Taken from www.yummly.com/recipe/Prawn_-Coconut-and-Cashew-Curry-1399492 (may not work)