Braised Shrimp in Ginger-Coconut Sauce

Curry Paste
-2 Tbs peeled and grated fresh ginger
-4 to 5 garlic cloves, crushed
-1 Tbs ground turmeric 
-1/2 Tbs red chili's (i use the kind in the jar)
-2 Tbs white vinegar


Mix or blend (in a food processor) all the Curry past ingredients. 


In a wok or pan over medium-high heat, warm 2 Tbs peanut or coconut oil. Add 2 finely chopped shallots and curry paste. Stir fry until unions are soft (2-4 minutes).  Add  1 lb shrimp (you can use frozen prawns or fresh jumbo tiger prawns). Cook until the shrimp change color, about 3-4 minutes.


2 ripe tomatoes chopped
1 can coconut milk
Freshly cracked pepper
Dash of salt
2 Tbl chopped fresh cilantro


After Shrimp change color, add tomatoes and cook until soft, about 2 minutes. Add coconut milk and reduce heat to low. Simmer until sauce thickens slightly and shrimp are tender (6-8 minutes). If you like it spicy....add a teaspoon of chili oil or another teaspoon of chili's from the jar. Stir in cilantro and pepper.


Serve over jasmine rice, top with fresh cilantro and a wedge of lime.