Shrimp in Coconut Milk

Photo by © Melanie Acevedo
Ingredients
- 4 cloves garlic, minced
- ¼ teaspoon cinnamon
- 2 tablespoons minced fresh ginger
- 2 ½ cups canned unsweetened coconut milk (from two 15-ounce cans)
- ¾ cup chopped cilantro
- 2 tablespoons minced fresh ginger
- 2 onions, chopped fine
- + 25 more ingredients
-
- ¼ teaspoon ground cumin
- Lime wedges, for serving
- 2 tablespoons ground coriander
- 1 ½ pounds large shrimp, shelled
- 1 cup drained whole canned tomatoes, cut into 1/2-inch pieces (from a 15-ounce can)
- ¾ cup chopped cilantro
- 1 ½ pounds large shrimp, shelled
- 1 cup drained whole canned tomatoes, cut into 1/2-inch pieces (from a 15-ounce can)
- ½ cup water
- 2 onions, chopped fine
- ½ cup water
- 1 ¼ teaspoons salt
- ¼ teaspoon ground cumin
- Lime wedges, for serving
- 1 ¼ teaspoons salt
- 4 cloves garlic, minced
- ¼ cup cooking oil
- ¼ cup cooking oil
- 1/8 teaspoon turmeric
- 1/8 teaspoon turmeric
- 2 tablespoons ground coriander
- 2 ½ cups canned unsweetened coconut milk (from two 15-ounce cans)
- 1/8 teaspoon cayenne
- 1/8 teaspoon cayenne
- ¼ teaspoon cinnamon
1. In a large frying pan, heat the oil over moderately high heat. Add the onions and cook, stirring frequently, until golden, about 5 minutes. Add the garlic and ginger and cook, stirring, for 2 minutes. 2. Add the coriander, cumin, cinnamon, cayenne, and turmeric and cook, stirring, for 30 secon...
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