Shrimp in Coconut Milk

Ingredients

• 2 tablespoons minced fresh ginger
• 2 tablespoons ground coriander
• 1 ½ pounds large shrimp, shelled
• Lime wedges, for serving
• 2 ½ cups canned unsweetened coconut milk (from two 15-ounce cans)
• ¼ teaspoon cinnamon
• ¼ cup cooking oil
• + 25 more ingredients
• • ½ cup water
  • 1 ¼ teaspoons salt
  • ¹/₈ teaspoon cayenne
  • ¹/₈ teaspoon cayenne
  • ¾ cup chopped cilantro
  • 2 tablespoons ground coriander
  • 1 ½ pounds large shrimp, shelled
  • Lime wedges, for serving
  • 2 ½ cups canned unsweetened coconut milk (from two 15-ounce cans)
  • 1 cup drained whole canned tomatoes, cut into 1/2-inch pieces (from a 15-ounce can)
  • 2 onions, chopped fine
  • ¼ teaspoon ground cumin
  • ¹/₈ teaspoon turmeric
  • 4 cloves garlic, minced
  • 2 onions, chopped fine
  • ¼ teaspoon ground cumin
  • ¹/₈ teaspoon turmeric
  • 1 cup drained whole canned tomatoes, cut into 1/2-inch pieces (from a 15-ounce can)
  • 2 tablespoons minced fresh ginger
  • ¼ teaspoon cinnamon
  • 1 ¼ teaspoons salt
  • ¼ cup cooking oil
  • ½ cup water
  • ¾ cup chopped cilantro
  • 4 cloves garlic, minced

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...

View full recipe at My Recipes