I keep a bag of uncooked shrimp in my freezer so that I can make a dish like this one with very little effort. Since I usually have everything else on hand, I only need to pick up the cilantro and pineapple.
Serves 4 to 6.
1 tablespoon olive oil
1 Spanish onion, chopped
3 garlic cloves, minced
1 walnut-sized chunk fresh gingerroot, minced
1 to 2 tablespoons curry powder
2 pounds shrimp, peeled and deveined
1 beefsteak tomato, chopped
½ cup coconut milk
½ cup chicken broth
½ teaspoon cayenne pepper (optional)
½ teaspoon kosher salt
2 to 4 tablespoons chopped fresh cilantro leaves, plus additional for garnish
Cooked rice or noodles for serving
1 cup chopped fresh pineapple, for garnish
1 cup chopped roasted cashews, for garnish
1. Place a skillet over medium heat and when it is hot, add the oil. Add the onion, garlic, and ginger and cook until soft and light golden, about 5 minutes. Add the curry powder and cook for 1 minute.
2. Add the shrimp and cook for 2 minutes, stirring all the while. Add the tomato, coconut milk, and chicken broth, lower the heat to low, and cook for 5 minutes.
3. Add the cayenne, if desired, salt, and cilantro, and cook until heated through, about 1 minute. Serve immediately, on top of rice or noodles, garnished with the pineapple, cashews, and extra cilantro.