Shrimp in Coconut Milk

Ingredients

• 1 cup canned tomatoes whole canned drained cut into 1/2-inch pieces from a 15-ounce can
• 0.1 teaspoon cayenne 
• 0.8 cup cilantro leaves chopped
• 0.3 teaspoon cinnamon 
• 0.3 cup cooking oil 
• 2 tablespoons ginger fresh minced
• 4 cloves garlic minced
• 2 tablespoons ground coriander 
• 0.3 teaspoon ground cumin 
• 4 servings lime wedges for serving
• 2  onions chopped fine
• 1.3 teaspoons salt 
• 1.5 pounds shrimp shelled
• 0.1 teaspoon turmeric 
• 2.5 cups coconut milk unsweetened canned from two 15-ounce cans
• 0.5 cup water 

Equipment

• frying pan

Directions

1. In a large frying pan, heat the oil over moderately high heat.
2. Add the onions and cook, stirring frequently, until golden, about 5 minutes.
3. Add the garlic and ginger and cook, stirring, for 2 minutes.
4. Add the coriander, cumin, cinnamon, cayenne, and turmeric and cook, stirring, for 30 seconds.
5. Add the tomatoes and cook, stirring, for 1 minute.
6. Add the coconut milk, water, and salt and bring to a simmer. Reduce the heat and cook at a low boil, stirring frequently, until thickened, 5 to 10 minutes.
7. Add the shrimp to the pan. Reduce the heat to low and bring to a simmer. Cook, stirring occasionally, until the shrimp are just done, 3 to 5 minutes.
8. Remove from the heat and stir in the cilantro.
9. Serve with the lime wedges.
10. Wine Recommendation: Sparkling wines go well with a wide variety of dishes. For an unexpected treat with this exotic curry, serve a good-quality bubbly from California.