Coconut Chili Shrimp

Ingredients

• 1 tablespoon vegetable oil
• 1/2 brown onion, coarsely chopped
• 3 clove sgarlic, minced
• 1 teaspoon ginger, grated
• 2 teaspoon ssambal asli, sambal oelek or chili garlic sauce
• 1 teaspoon tomato sauce
• 1/2 teaspoon turmeric
• 200 ml coconut cream
• 1 tablespoon fish sauce
• 1/2 teaspoon sugar
• 8 ounce slarge shrimp, peeled and deveined
• 1 lime, cut into wedges for serving
• 1 tablespoon cilantro leaves, for garnishing

Instructions

1. Heat a skillet with vegetable oil over medium high heat. Add the onion, garlic, and ginger, and sauté for 1 minute until fragrant. Then stir in the sambal, tomato sauce, and turmeric. Mix well to combine.
2. Stir in the coconut cream, fish sauce, and sugar, and let the sauce simmer for 2 to 3 minutes until slightly thickened. Taste the sauce and add an additional 1/2 teaspoon of fish sauce if it's too sweet.
3. Pat the shrimp dry with paper towels and add them to the sauce. Cook for 2 to 3 minutes, or until the shrimp turn pink and opaque. Spoon the sauce over the shrimp while cooking. Turn off the heat, then dish out and serve immediately with lime wedges and cilantro leaves sprinkled on top.