1 large onion, quartered

one 2 inch long piece fresh ginger, peeled

½ teaspoon salt

½ teaspoon sugar

¼ cup vegetable oil

1-½ teaspoons curry powder (preferably Madras)

1 to 2 fresh serrano chiles, halved lengthwise

1 cup water

one 14 ounce can unsweetened coconut milk (not low fat)

1 tablespoon fresh lime juice

1 pound large shrimp in shell (21 to 25 per pound)

cooked basmati rice and lime wedges to accompany

  1. Pulse onion and ginger in a food processor until finely chopped. Cook onion mixture with salt and sugar in oil in a 12 inch heavy skillet over moderate heat, stirring frequently, until onion begins to brown, about 5 minutes.  Stir in curry powder and chiles and cook, stirring frequently, 2 minutes.  Stir in water, coconut milk and lime juice and simmer, stirring occasionally, until thickened, 5 to 8 minutes.
  1. While sauce simmers, peel shrimp (devein if desired) and season with salt and pepper. Add shrimp to sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes.  Add salt to taste and serve immediately.


from Gourmet Magazine, March, 2005

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