Source: http://tastefoodblog.com/2012/02/24/coconut-shrimp-curry-low-sodium-recipe/
Feel free to add additional vegetables, such as carrots or cauliflower, to the stew. Depending on the heat of the
chiles, adjust amounts to your taste. Serves 4 to 6.
1 tablespoon olive oil
1 large yellow onion, chopped, about 1 1/2 cups
2 garlic cloves, minced
1 green jalapeño pepper, stemmed and seeded, minced
1 red jalapeño or serrano pepper, stemmed and seeded, minced
2 tablespoons grated fresh ginger
1 medium zucchini, quartered lengthwise, each quarter sliced in 1/2-inch pieces
1 1/2 tablespoons curry powder
1 – 26 ounce package Pomi chopped tomatoes
1 1/2 cups coconut milk
1 1/2 tablespoons granulated sugar
1 pound frozen large shrimp, defrosted, peeled and deveined
1/2 cup cilantro/coriander leaves, coarsely chopped
1 lime, cut in wedges
Heat oil in deep skillet or soup pot. Add onion and sauté until soft but not brown, about 3 minutes. Add garlic,
jalapeños and ginger. Sauté until fragrant, 1 minute. Add zucchini and curry powder; sauté 1 minute. Stir in
tomatoes, coconut milk and sugar. Simmer 10 minutes. Add shrimp and cook until they turn pink and are just
cooked through. Add cilantro. Taste for seasoning. Serve immediately in bowls with basmati rice and lime
wedges for squeezing over the curry.