Shrimp with Coconut-Curry Tomato Sauce

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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


In a medium saucepan, heat 2 tablespoons of the peanut oil until shimmering. Add the onion, garlic, jalapeño and ginger and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the curry powder and cook until fragrant. Add the tomatoes and their juices, the coconut milk and sugar, season with salt and pepper and bring to a boil. Simmer over moderate heat, stirring occasionally, until slightly thickened, 15 minutes.

In a large skillet, heat the remaining 1 tablespoon of peanut oil until almost smoking. Add the shrimp in a single layer and cook over moderately high heat, turning once, until lightly browned but not cooked through, about 2 minutes. Add the coconut-curry sauce to the skillet and simmer until it is thickened and the shrimp are just cooked through, 3 to 4 minutes. Stir in the cilantro and serve.