sugar-white or brown
can of coconut milk
fresh cloves garlic-minced
can chopped green chilies
tomato-seeded and chopped
small shrimp-peeled and deviened
Mix the oil, curry powder, garlic, ginger and onion in a glass mixing bowl and create some sort of a paste.
Over medium heat put a 5 quart pan or just a large sauté pan and heat the condiment paste just until fragrant 3-4 minutes.
Add the chopped green chilies, the coconut milk, the sugar and stir to mix and dissolve the paste stirring in a slow rolling boil. (Taste the sauce to adjust flavors according to your personal taste).
Bring in the tomatoes. Stir to coat well all the ingredients with the curry sauce.
Cover and simmer for about 20 minutes stirring occasionally.
Add in the shrimp and simmer for another 10 minutes.
Serve with plain white basmati or brown rice, yellow cardamom rice is another good option too.
Last Updated: Tue, Jan 31, 2012