Curry Coconut Shrimp

Serves 2 

1 tsp vegetable oil 

1 large onion, chopped fine 

2 tsp fresh ginger 

2 large garlic cloves, minced 

2 to 3 tbsp Patak’s hot curry paste 

one 14-oz can diced tomatoes, drained (liquid reserved) 

¾ cup (175 ml) coconut milk 

16 to 20 large uncooked shrimp, peeled and deveined 

¼ cup cilantro 

Salt to taste 

In medium sauce pan, heat vegetable oil over medium heat. Add onion and cook until nicely brown – don’t burn. Add ginger and garlic. Cook 2 to 3 minutes. Add curry paste and cook for another 2 or 3 minutes. 

Add drained tomatoes, coconut milk and shrimp. Cover and cook for about 5 minutes, stirring occasionally until shrimp is just cooked through. If mixture is a bit dry, add ½ cup of reserved canned tomato juice.

Mix in fresh cilantro and serve immediately with basmati rice.