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.