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2 tablespoons vegetable oil
2 medium onions, cut into 1/4 inch dice
1 tablespoon minced peeled fresh garlic
1 tablespoon minced garlic
2 1/2 tablespoons curry powder
1 small fresh chili, halved, seeds and ribs removed
3 ripe medium tomatoes, cored, seeded and finely chopped
2 cups vegetable broth or defatted chicken broth
2 cups coconut milk
Salt, to taste
2 pounds medium shrimp, peeled and deveined
2 tablespoons chopped fresh cilantro leaves or flat-leaf parsley
1 tablespoon fresh lime juice
1 Granny Smith apple, cored
1 teaspoon minced garlic
1 piece (1 inch) fresh ginger, peeled and grated
1 cup crushed pineapple, drained*
1 1/2 cups nonfat plain yogurt
1/2 teaspoon salt
1/4 cup chopped fresh basil leaves
* FreshDirect Note: When crushed pineapple is unavailable,
we may substitute pineapple chunks. Simply pulse the pieces in a food processor or blender before to crush before use.
||Heat the oil in a heavy casserole over medium-low heat. Add the onions, ginger and garlic; cook, stirring until wilted, about 10 minutes.
||Add the curry and continue to cook, stirring over low heat for 2 minutes longer. Stir in the chili and tomatoes and cook, stirring another 2 minutes.
||Add the broth and bring to a boil. Reduce the heat to medium-low and gently simmer uncovered for 10 minutes. Whisk in the coconut milk and cook until the sauce thickens slightly about 10 minutes more. Season the sauce with salt.
||Before serving, heat the sauce over medium-low heat until it simmers. Discard the chili and the shrimp. Simmer until just cooked through, 5 minutes. Do not overcook. Stir in the cilantro or parsley. Serve immediately.
|Apple–Pineapple Raita (Makes 2 cups)
||Place the lime juice in a mixing bowl, coarsely grate the apple into the bowl and toss with the lime juice.
||Add the garlic, ginger and pineapple and toss to combine. Transfer the mixture to a fine strainer, drain off the excess liquid and return the fruit to the bowl.
||Add the yogurt and salt and mix together, then fold in the basil. Cover and refrigerate at least 1 hour but no longer than 2. Stir well before serving.