1 yellow onion, chopped
1/4 cup vegetable oil
2 cloves garlic, finely chopped
2 teaspoons fresh ginger, finely grated
1 14 oz can diced tomatoes, drained
1 red pepper, diced
1 14 oz can coconut milk
1 teaspoon red curry paste
1 teaspoon salt
2 lb fresh shrimp, deveined and shelled
Juice of one lime
2 tablespoons unsalted peanuts, crushed
2 tablespoons Patience Fruit & Co Dried Cranberries, sweetened with apple juice
2 tablespoons fresh coriander or Thai basil, chopped
- In a pan or wok, brown onion in oil over medium heat. Add garlic and ginger and cook for 1 minute. Add tomatoes, red pepper, coconut milk, curry paste, and salt. Simmer over low heat for 10 minutes or until half the liquid has evaporated.
- Add shrimp and bring to a boil. Turn down the heat and simmer for 3 to 5 minutes. Add lime juice.
- Mix ingredients for cranberry topping in a small bowl. Ladle the curry into bowls and sprinkle with topping.