stovetop): Thaw in fridge. Cook basmati rice (included). Drain and discard excess liquid from shrimp. Heat a frypan on medium-high. Stirfry onion mixture, 3-4 min or until onion begins to brown. Reduce heat to medium-low. Stir in tomato mixture. Add 1/2 c. water (Split Orders add 1/4 c.). Simmer, covered, 5 min, stirring occasionally. Add shrimp. Cook, stirring, 4-5 min, or just until shrimp turn pink. Stir in coconut milk. Serve over rice.
Shrimp, crushed tomatoes, coconut milk, yellow onion, cilantro, canola oil, garlic, ginger, cumin seeds, coriander, jalapeno peppers, salt, chili powder, basmati rice
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