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The cooking of Western India often includes coconut. Add tamarind (a sour fruit) paste and all five of our healing spices, and you get a great balance of sweet, tangy, and fiery.
- Rub shrimp with turmeric, 1 tsp garlic, ½ tsp ginger, and 1 tsp salt.
- In a large frying pan over medium-high heat, warm ½ tbsp oil. Add cinnamon stick, peppercorns, coriander, and cloves; cook until seeds sizzle, 30 seconds. Add onions and cook until golden, 3–4 minutes. Reduce heat to medium and cook until onions are fully soft, 7–8 minutes. Stir in remaining 1 tsp garlic and ½ tsp ginger; cook 30 seconds. Stir in coconut, increase heat to high, and cook until coconut browns, 1 minute. Remove from heat and stir in chilies and reserved soaking water.
- Pour pan contents and 2/3 cup cold water into blender; pulse to make a thick curry paste.
- In the same pan over medium heat, warm remaining ½ tbsp oil. Add shrimp and fry until they begin to turn opaque, 3–4 minutes. Stir in tamarind paste and cook, 1 minute. Stir in curry paste and remaining ½ tsp salt. Rinse blender with 1 cup water and pour water into pan. Bring mixture to a boil; reduce heat to
- a simmer, cooking until shrimp are cooked through, 5 minutes. Divide rice and curry among 6 bowls. Garnish with cilantro and/or coconut flakes.
NUTRITIONAL INFO322 calories per serving, 15 g fat (12 g saturated), 38 g carbs, 6 g fiber, 12 g protein, 838 mg sodium.
See also: Thai Red Curry
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