Shrimp & Coconut Curry

• 2 onions, sliced
• 1 tablespoon fresh gingerroot, grated
• 4 garlic cloves, crushed
• 2 tablespoons sunflower oil
• 12 teaspoon turmeric
• 1 tablespoon ground coriander
• 14 ounces chopped tomatoes, in rich juice
• 4 ounces creamed coconut, chopped
• 2 green chili peppers, halved, deseeded and sliced at an angle
• salt and pepper
• 14 ounces shrimp, large, raw and peeled, thawed if frozen, drained
• 2 ounces cilantro, chopped
• 1 lemon, juice

1. Fry the onions, ginger and garlic in the oil for about 10 minutes
2. Stir in the turmeric and coriander, then fry for 1 min more.
3. Tip the mixture into a blender with the tomatoes and creamed coconut, then blend to a paste.
4. Return to the pan with 1 1/4 cups of water and the chilis and simmer for 10 minutes
5. You can freeze it at this stage.
6. Stir in the shrimp and cook for a few mins more until they turn pink - take care not to overcook them or they'll become tough.
7. Add the cilantro, then season to taste with salt, pepper and lemon juice just before serving.

onions, fresh gingerroot, garlic, sunflower oil, turmeric, ground coriander, tomatoes, coconut, green chili peppers, salt, shrimp, cilantro, lemon

Taken from www.food.com/recipe/shrimp-coconut-curry-356387 (may not work)