Adapted from Bon Appetit
2 T garlic oil
1/3 cup minced peeled ginger
8 scallions, green parts diced
1 T curry powder
1 t garam masala
2 cups potatoes, peeled and chopped into 1/2 inch cubes
2 cups carrots, peeled and chopped into 1/2 inch half-moons
1.5 cups canned unsweetened coconut milk
1 pound uncooked shrimp, peeled, deveined, chopped
1/2 cup chopped fresh cilantro
Heat garlic oil in a large pot over medium-high heat. Add ginger, scallions, and spices and sauté for ~ 4 minutes.
Add vegetables and cook, stirring occasionally, until softened, ~ 8 minutes. Add coconut milk and 1/4 cup water. Bring to a boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until vegetables are tender and stew has thickened, about 15 minutes.
Add shrimp; cook, stirring often, until just opaque in center, about 3 minutes. Season with salt and pepper. Stir in cilantro.