Shrimp Curry

Cooked up this good shrimp curry tonight!  It is a bit spicy so if you don't like spicy food hold the jalapeno.

Shrimp Curry

4 cloves garlic 

One 3-inch long piece fresh ginger, peeled and grated

2 tablespoons olive oil

1/4 tsp whole cloves

10 cardamom pods

1 tsp allspice

1 cinnamon stick, broken in half

1 bay leaf

1 medium yellow onion, sliced

3 tsp curry powder

1/2 jalapeno, chopped

1 28oz canned chopped tomatoes (with puree)

1 cup coconut milk

2 cups vegetable broth

2 1/2 teaspoons salt

1 1/2 pounds medium shrimp, peeled and deveined

The juice of 1 lime

Heat the oil in a large pot over medium-high heat. Add the cloves, cardamom pods, cinnamon stick and bay leaf then cook until toasted and fragrant (about 30 seconds). Add the onion and cook until lightly browned. Add the garlic and ginger, curry powder, allspice and jalapeno and cook about 1 minute. Add the tomatoes, coconut milk, and cook about 10 minutes. Add the broth and salt and bring to a boil. Lower the heat and simmer, uncovered, stirring occasionally, until the liquid has thickened, about 20 minutes. 

Strain out the cardamom, pods, bay leaf, cinnamon stick and cloves.  Add shrimp, cover, and bring to a simmer and cook until just cooked through, about 5 minutes. Stir in the lime juice. Transfer to a serving bowl and serve with rice.