Ingredients
4
4 servings
- •4 cloves garlic, peeled
- •1 (1 inch) piece fresh ginger root
- •1 fresh jalapeno pepper, seeded
- •0.5 teaspoon salt
- •0.5 teaspoon ground turmeric
- •2 tablespoons vegetable oil
- •1 medium onion, diced
- •1 pound medium shrimp - peeled and deveined
- •2 tomatoes, seeded and diced
- •1 cup coconut milk
- •3 tablespoons chopped fresh basil leaves
Instructions
- Combine the garlic, ginger, jalapeno, salt and turmeric in the container of a food processor or blender. Process to a smooth paste. Set aside.
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 289
- Carbohydrate: 8g
- Fat: 20g
- Fiber: 2g
- Protein: 21g
- Sugar: 3g
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