Came out great with a few alterations. As others suggested I added a teaspoon of curry powder, and also a 1/4 teaspoon of garam masala, a bit of chopped fresh chili, and cut the turmeric to 1 tsp. I used 3 tbsp. of fresh grated ginger instead of the tsp. of powder, and substituted chopped scallions for the cilantro--I hate the stuff. I scooped the most solid top 3/4 of the (carefully unshaken) can of coconut milk into the pan (reserving the rest) and cooked the dry spices in it over medium heat in a wok, scraping often, until the coconut oils separated out of the solids, about 5 min. I thus didn't need the peanut oil. I then fried the ginger, garlic and chili in this for a few minutes, stirring and scraping often. I filled the can with the remaining coconut milk with water and added this and the onion and tomatoes, following the rest of the recipe as above. Practically a new recipe but couldn't have done it without this :) Oh yeah I cooked down 4 chopped tomatoes for ten minutes or so and used that instead of a can. Who needs cans :) Now if I could only get some coconuts :)
EDIT: Made a wicked vegetarian version of this substituting some fresh baby corn and cauliflower for the shrimp. I fried them in the oil/ginger mixture a few minutes before adding the tomatoes etc. Upped the garam masala to 1/2 tsp. Outstanding
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Came out great with a few alterations. As others suggested I added a teaspoon of curry powder,...