Prep time: 15 minutes
Cooking time: 5 minutes
Serves: 6 – 8
Ingredients
Fresh
- 1 lb raw shrimp, peeled, deveined, tail on
- 1 inch piece ginger
- 1/4 cup fresh cilantro, divided into two portions
- 1 – 2 small green chili peppers (optional, to taste)
- 1 small onion, diced
- 3 – 4 cloves garlic, minced
- 1 14 oz. can coconut milk
Oils & Spices
- 2 tbls cooking oil
- 1 tsp salt (adjust to taste)
- 1/2 tsp cumin powder
- 1/2 tsp garam-masala
- 2 tsp coriander powder
- 1/4 tsp cayenne pepper (optional, adjust to taste)
Steps
- Butterfly the shrimp, set aside.
- Using a food processor, make a paste of ginger, cilantro and green chilies. Set aside.
- Prepare remaining ingredients as described.
- Pour oil in a wok or shallow pan, swirl to coat and heat on medium high heat. Add onion & garlic. Cook the mix till translucent, about 6 – 7 minutes, cooking with the lid on, stirring occasionally.
- Add coconut milk to the wok/pan and cook for 5 – 7 minutes, stirring occasionally. Using a silicon or rubber utensil, scrape the sides of the pan to avoid coconut milk from burning.
- Add ginger-chili-cilantro paste, salt & spices; continue to cook for about 5 – 7 minutes, stirring occasionally.
- Add shrimp and cook for 3 – 5 minutes or until shrimp are cooked thoroughly.
- Coarsely chop remaining cilantro and use to garnish. Serve hot.
