Easiest Indian Shrimp Curry » Greene Espel

Ingredients

• 2 tablespoons olive oil
• 5-6 large cloves garlic
• 2 (more or less to taste) green Thai chilis
• 1 and ½ medium-sized tomatoes or 1 large one
• 1 3/4 teaspoons turmeric powder
• 8 ounces (or about half a regular 14 oz can) unsweetened coconut milk
• 1 pound frozen or fresh raw shrimp
• 4 tablespoons chopped cilantro leaves
• Salt to taste
• Preliminary preparation: Press or mince the garlic cloves. Cut up the Thai chilis into tiny pieces. Chop up the tomato. If using frozen raw shrimp, soak in cold water to thaw.
• Add the coconut milk and continue to simmer for 5 minutes.
• Add the shrimp and salt and allow to cook for 3-4 minutes. If the sauce seems too thick, add up to a third of a cup of water. Stir and allow to simmer until the shrimp cooks all the way through.
• Serve with rice.