1/4 c. oil
1 c. chopped onions
2 tsp. minced fresh garlic
2 Tbsp. coriander
1/4 tsp cumin
1/4 tsp. cinnamon
1/8 tsp. cayenne
1/8 tsp. tumeric
2-1/2 c. unsweetened coconut milk (requires 2-15 oz cans)
1/2 c. water
1 tsp salt
1-1/2 lbs large shrimp peeled and cleaned
Lime wedges to garnish
Heat oil over medium-high heat in large skillet. Add onions,
and sauté for 2-3 minutes. Add garlic and ginger, sauté for 2
minutes. Add spices, tomatoes, coconut milk, water and salt.
Bring to a simmer. Simmer until thickened (5-10 minutes). Add
shrimp and continue to simmer, stirring often, for 5 minutes.
Stir in cilantro. Serve over rice with lime wedges.
From the August 2007, NCGA CAP Promotional Flier