How to make it

  • 1. Make a paste by grinding the garlic, ginger, jalapeño, salt and turmeric in a mini food processor or blender. Process until smooth. Set aside.
  • 2. Heat oil in a skillet over medium heat. Add onion, and cook until translucent, stirring frequently. Mix in the spice paste, and cook for a few minutes to release the oils.
  • 3. Add shrimp, and cook for a few minutes until pink, then add the tomatoes and coconut milk. Cover, and simmer for about 5 minutes, then remove the lid and simmer an additional 5 minutes to thicken the sauce. Stir in the fresh basil during the last minute of cooking.

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