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In a small bowl mix together all dry spices for sauce EXCEPT for paprika and sugar.
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Set aside.
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Shrimp: Heat a large, heavy bottomed, deep sided skillet over medium heat.
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Add olive oil and allow to heat until just shimmering but not smoking.
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Note: You can use the same amount of ghee (clarified butter) instead of olive oil for a more traditional route, olive oil is just better for you.
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;)
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Shrimp: Add prepared shrimp to hot skillet.
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Sprinkle with curry powder, as well as salt and sugar if using.
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Cook until just barely opaque, stirring constantly to prevent burning.
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About 1 - 2 minutes.
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You don't want them cooked all the way through so they will finish in the sauce without becoming tough/chewy.
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Transfer shrimp to bowl along with any liquids in skillet and set aside.
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Note: you will have some curry stick in the skillet.
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This is good for adding flavor to the sauce.
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:)
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Sauce: Maintain skillet over medium heat.
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Add olive oil for sauce and again heat to shimmering but not smoking.
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Add onion and sautee until it begins to soften, stirring frequently.
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About 2 minutes.
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Add garlic and sauce spice mix.
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Sautee until fragrant, stirring constantly so spices and garlic do not burn.
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About 2 minutes more.
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Sauce: Add tomato sauce.
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Stir to combine everything, scraping the bottom of the pan to deglaze and pick up all the yummy bits that have stuck so far.
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Bring to a boil.
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Reduce heat and simmer, uncovered, until sauce has reduced and thickened, stirring frequently.
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About 10 - 15 minutes.
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Sauce: When sauce has thickened add paprika, sugar and coconut milk.
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Stirring well to incorporate.
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Taste and adjust seasoning for heat, sweet and salt to your liking.
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Simmer 10 minutes more, stirring almost constantly.
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Add shrimp, Stir to coat, turn heat down to medium low (simmering should slow), cover and let cook untouched for 5 minutes more.
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Finish: Serve over a bed of fresh jasmine rice along side a nice vegetable curry, such as my curry potatoes with peas and carrots.
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Enjoy!
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Note 1: Start with just 1/2 tsp of cayenne in the spice mix if you want less heat.
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We go for the full tsp because it's about a nice, medium heat.
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If you want it REALLY hot, add up to an extra 1/2 tsp cayenne and use hot curry powder on your shrimp.
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Note 2: Culinary coconut milk is thicker and richer than standard, canned coconut milk; its consistency is even a little thicker than cream.
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The brand I buy comes in a small carton in the health food section of my local grocery store.
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If you cannot find culinary coconut milk a can of regular unsweetened coconut milk will do, but you may need to simmer longer to thicken your sauce back up.
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And no matter what, always shake your coconut mill vigorously before using because it does separate into the solids and liquids in the can/carton.
