2 tablespoons peeled and grated fresh ginger
4 cloves garlic, crushed
1 tablespoon ground turmeric
1 small red chili pepper, seeded and chopped
2 tablespoons white vinegar
2 tablespoons peanut oil
2 onions, chopped
1 pound jumbo shrimp, peeled and deveined, tails intact
2 tomatoes, chopped
3/4 cup coconut milk
2 teaspoons cracked black pepper
2 tablespoons chopped fresh cilantro
1/4 cup small whole cilantro
Place ginger, garlic, turmeric, chili pepper, and vinegar in food processor or blender. Process to form paste.
In wok over medium-high heat, warm peanut oil. Add onions and spice paste and stir-fry until onions soften, 2-3 minutes. Add shrimp and stir-fry until shrimp change color, 3-4 minutes. Stir in tomatoes and cook until soft, about 2 minutes. Add coconut milk, reduce heat to low, cover, and simmer until sauce thickens slightly and shrimp are tender, 6-8 minutes. Stir in pepper and chopped cilantro.
Serve hot, garnished with cilantro leaves.
- per Serving
- Serves 4
- % Cal. from Fat
- Fat. Total