Description:
Shrimp curry is one of my favorite Indian dishes.

Ingredients:
¾ to 1 pound medium,raw,peeled and deveined shrimp (frozen is okay)
½ large peeled yellow or white onion coarsly julienned
3 to 4 Tbsp fresh flat leaf parsley, roughly chopped (approximate, to taste)
2 to 3 Tbsp Patak’s Mild Curry Paste
1 cup lite coconut milk
1 cup canned diced tomatoes
1 cup of water
2 Tbsp extra virgin olive oil
1 pinch (¼ tsp) Kosher salt

Directions:
In a large (12 inch) skillet, heat the olive oil and add the onion. Add salt and stir occasionally until the onion is softened. After a few minutes add a third of the parsley and stir.

Add the shrimp and continue to heat until the shrimp is thawed and just turning pink (6-7 minutes appr. if frozen, 2-3 if not). Remove the shrimp from the pan with tongs to a bowl and set aside.

Add the curry paste to the pan, stir into the onion and parsley and heat for a minute or two.

Add the diced tomatoes and water, and stir. Continue to heat, stirring occasionally for several minutes until the sauce begins to reduce.

Return the shrimp to the sauce and continue heating for several more minutes.

Add the coconut milk and continue to saute until the sauce thickens to desired consistency. I don’t allow it to get too thick. For an even richer sauce you may subsitute a cup of light cream for the coconut milk, or mix them half and half.

Remove from heat and serve over rice. Garnish with remaining parsley.