• 4servings
  • 20minutes
  • 289calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 cloves garlic, peeled

  2. 1 (1 inch) piece fresh ginger root

  3. 1 fresh jalapeno pepper, seeded

  4. 1/2 teaspoon salt

  5. 1/2 teaspoon ground turmeric

  6. 2 tablespoons vegetable oil

  7. 1 medium onion, diced

  8. 1 pound medium shrimp - peeled and deveined

  9. 2 tomatoes, seeded and diced

  10. 1 cup coconut milk

  11. 3 tablespoons chopped fresh basil leaves

Instructions Jump to Ingredients ↑

  1. Combine the garlic, ginger, jalapeno, salt and turmeric in the container of a food processor or blender. Process to a smooth paste. Set aside.

  2. Heat oil in a skillet over medium heat. Add onion, and cook until translucent, stirring frequently. Mix in the spice paste, and cook for a few minutes to release the oils.

  3. Add shrimp, and cook for a few minutes until pink, then add the tomatoes and coconut milk. Cover, and simmer for about 5 minutes, then remove the lid and simmer an additional 5 minutes to thicken the sauce. Stir in the fresh basil during the last minute of cooking.


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