Curried Tomato Shrimp

• 3 tablespoons canola oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 jalapeno, seeded and chopped
• 12 tablespoon ginger, minced
• 1 12 tablespoons mild curry powder
• 1 (28 ounce) can tomatoes, drained and chopped--reserve juice
• 1 (14 ounce) can unsweetened coconut milk
• 1 teaspoon sugar
• salt, pepper to taste
• 1 12 lbs shrimp, peeled and deveined
• 14 cup chopped cilantro or 14 cup basil
• lime wedge (to garnish)

1. in a saucepan heat 2 tbsp oil.
2. add onion, garlic, jalapeno and ginger and cook until softened, about 5 minutes.
3. add curry powder, stirring until fragrant.
4. add tomatoes and their juice, coconut milk, sugar, salt and pepper and bring to a boil.
5. lower heat to simmer and cook stirring occasionally for 15 minutes until thickened.
6. in a saute pan heat remaining oil, add shrimp in 1 layer and cook until pink, about 1-2 minutes per side.
7. add sauce to the skillet and simmer for 3-4 minutes until thickened and shrimp is cooked.
8. stir in cilantro or basil.
9. garnish with lime wedges.

canola oil, onion, garlic, jalapeno, ginger, curry powder, tomatoes, unsweetened coconut milk, sugar, salt, shrimp, cilantro, lime

Taken from www.food.com/recipe/curried-tomato-shrimp-94629 (may not work)