1 1/2cupminced onion 1 small to medium sized onion
4clovesgarlic, minced
1tablespoonfresh gingerminced
1tablespoonsfish sauce
1teaspooncurry powder
1tablespoongaram masala
1/2teaspoonkosher salt
1/4teaspoonfresh ground pepper
pinch - 1/4teaspooncrushed red pepper optional
1cuplight coconut milk
1 ½ poundsmedium-to-large shrimpdeveined and peeled
¼cupfresh cilantro, minced
Instructions
Heat the oil in a large skillet on medium heat. Add the onion, garlic, and ginger. Cook, stirring frequently, until the onions are very tender, but not caramelized. About 2-3 minutes.
Add the fish sauce and cook stir, and then add curry, garam masala, salt, and pepper and stir.
Turn up heat to medium-high and add the coconut milk and simmer for 10 minutes.
Add the shrimp and simmer for another 5 minutes, stirring frequently, until the shrimp turns pink (the shrimp will release liquid that will add to the sauce).
Garnish with fresh cilantro and serve immediately over rice.
Notes
Substitutions: Shrimp - If using frozen shrimp, remove shrimp from the freezer and add to a bowl. Cover with cool water and let sit for 15 minutes to dethaw. Or run running cool water over shrimp in a colander for 5 minutes to dethaw.Coconut Milk - Use full-fat coconut milk for a richer, creamier sauce.Spices - You can also use all curry powder in this dish if that's all you have, while it's best with all garam masala, it is still delicious with just curry powder.Fish Sauce - Optional. It adds an umami flavor that enhances the shrimp but it can be omitted.Ginger - Use 1 teaspoon of powdered ginger for 1 tablespoon of fresh. Add it with the other spices.