SOUTHEAST ASIAN SHRIMP CURRY (for four)
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
- 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.
- 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