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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 4 |
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Directions: 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. In the meantime, cut the chiles in half lengthwise.
Stir curry powder and chiles into the onion mixture and cook, stirring frequently, 2 minutes. Stir in water, coconut milk, and lime juice and simmer, stirring occasionally, until thickened, 5 to 8 minutes.
Season shrimp with salt and pepper. Add shrimp to sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Remove chiles. Add salt to taste and serve immediately. Serve over cooked basmati rice. Garnish with lime wedges.
| Ingredients:
1 large, quartered onion
1 Teaspoon(s) 2 ginger
1/2 salt
1/2 Teaspoon(s) sugar
4 Tablespoon(s) vegetable oil
1/2 Tablespoon(s) curry powder
1 to 2 fresh serrano chiles
1 Cup(s) water
14 (1 can) unsweetened coconut milk
1/16 Cup(s) fresh lime juice
1 large shrimp, shelled and deveined |
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