Coconut Shrimp Curry in Indian Spices

Ingredients

• 5 Tablespoons Olive Oil
• Divided
• 1 pound Uncooked Small Shrimp
• Peeled And Cleaned
• 2 Tablespoons Butter
• 2 leaves Bay Leaf
• 2 whole Dry Whole Red Chilies
• 1 cup Onion
• Chopped
• 2 Tablespoons Ginger/Garlic Paste (fresh Or Store Bought)
• 1 teaspoon Sugar
• 1- 1/2 teaspoon Turmeric Powder
• 2 teaspoons Red Chili Powder
• 2 teaspoons Cumin Powder
• 2 teaspoons Garam Masala Powder
• 1 can (14 Oz. Size) Coconut Milk
• 1 Tablespoon Fresh Ginger Julienned
• 2 Tablespoons Green Chilies Deseeded And Julienned Plus Extra For Garnish

Instructions

1. Heat a large non-stick wok over medium flames.
2. Add 3 tablespoons of oil and heat it then add the shrimp.
3. Saute the shrimp till they turn pink and are cooked through.
4. (This takes about 6).
5. Put the shrimp into a medium bowl.
6. Now heat the same large pan over medium heat.
7. Add remaining oil and the butter, bay leaf, whole red chilies and the onion and saute till onions are translucent (3 minutes).
8. Add ginger-garlic paste and saute for 2 minutes.
9. Then add the sugar and all of the spices.
10. Saute for 3-4 minutes.
11. Now add coconut milk and green chilies and saute for 4 minutes.
12. Add cooked shrimp, saute and cover the wok with a lid and let it cook on medium heat for 3-4 minutes.
13. Take off the lid, stir it one last time and switch off the heat.
14. Decorate with ginger and green chili julienne and serve hot.