In just a few minutes, warm spices and creamy coconut milk cook into a rich, satisfying sauce for shrimp and rice.
Sunset FEBRUARY 2010
1. Heat oil in a large frying pan over medium heat. Sauté onion until softened, about 2 minutes. Add spices, garlic, and shrimp and cook, stirring, until fragrant, about 2 minutes. Add coconut milk and salt; simmer 10 minutes to meld flavors.
2. Spoon curry over rice on plates. Garnish with cilantro.
Note: Nutritional analysis is per serving.
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