Shrimp with Coconut Curry Tomato Sauce
Ingredients
- 3 tablespoons peanut or canola oil
- 1 medium onion, thinly sliced
- 1 garlic clove, very finely chopped
- 1 jalapeño, seeded and minced
- 1/2 tablespoon minced fresh ginger
- 1 1/2 tablespoons mild curry powder
- One 28-ounce can Italian peeled tomatoes, drained and chopped, juices reserved
- One 14-ounce can unsweetened coconut milk
- 1 teaspoon sugar
- Salt and freshly ground pepper
- 1 1/4 pounds shelled and deveined large shrimp
- 1/4 cup very coarsely chopped cilantro
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