Braised Shrimp in Ginger-Coconut Sauce

Ingredients

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

Cooking Instructions

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.