This is one of the easiest and most versatile Indian curry recipes you will likely ever come across. I do not know its origins. It came to me from a friend of a friend and by word of mouth. During the holidays, it can work as a simple lunch main with rice, when an elaborate dinner is the evening plan. For a party, it can be presented alongside baguette slices as an appetizer dip. I like it best as a shrimp curry. (The Good and Gather 1 lb., 41-50 ct, bag of frozen Large Tail Off Peeled & Deveined Raw Shrimp from Target works well.) Others who have become fans also like to use it with chicken or fish. And did I mention that it is delicious? If you make it and anyone who tries it disagrees, you did not do it quite right. Call me. My number is on the website.

• 2 tablespoons olive oil
• 5-6 large cloves garlic
• 2 (more or less to taste) green Thai chilis
• 1 and ½ medium-sized tomatoes or 1 large one
• 1 3/4 teaspoons turmeric powder
• 8 ounces (or about half a regular 14 oz can) unsweetened coconut milk
• 1 pound frozen or fresh raw shrimp
• 4 tablespoons chopped cilantro leaves
• Salt to taste

Prep: 10 min. Cook: 25-30 min. Serves: 4 as a main.

1. Preliminary preparation: Press or mince the garlic cloves. Cut up the Thai chilis into tiny pieces. Chop up the tomato. If using frozen raw shrimp, soak in cold water to thaw.
2. Heat the olive oil in a medium size saucepan. Add the pressed or minced garlic and allow to cook for a few minutes on low heat, stirring occasionally with a mixing spoon so the garlic cooks through without browning. Add the cut-up Thai chilis and fry a little longer till the garlic browns slightly.
3. Next, add the turmeric powder and stir for a minute or two. Put in the chopped tomato and allow to cook on medium heat, stirring every now and then until the tomatoes soften, which should take 5 to 7 minutes. Use the mixing spoon to break them down fully. Then add the cilantro leaves and allow to simmer for another couple of minutes.
4. Add the coconut milk and continue to simmer for 5 minutes.
5. Add the shrimp and salt and allow to cook for 3-4 minutes. If the sauce seems too thick, add up to a third of a cup of water. Stir and allow to simmer until the shrimp cooks all the way through.
6. Serve with rice.