Shrimp with Coconut Curry Tomato Sauce
Ingredients
- 3 tbsp. peanut or canola oil
- 1 medium onion
- 1 garlic clove
- 1 jalapeño
- ½ tbsp. minced fresh ginger
- 1½ tbsp. mild curry powder
- One 28-ounce can Italian peeled tomatoes
- One 14-ounce can unsweetened coconut milk
- 1 tsp. sugar
- Salt and freshly ground pepper
- 1¼ lb. shelled and deveined large shrimp
- ¼ c. very coarsely chopped cilantro
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