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    Shrimp Curry


    Source of Recipe


    Gourmet

    List of Ingredients





    1 large onion, quartered
    1 (2-inch-long) piece fresh ginger, peeled
    1/2 teaspoon salt
    1/2 teaspoon sugar
    1/4 cup vegetable oil
    1 1/2 teaspoons curry powder (preferably Madras)
    1 to 2 fresh serrano chiles, halved lengthwise
    1 cup water
    1 (14-oz) can unsweetened coconut milk (not low fat)
    1 tablespoon fresh lime juice
    1 lb large shrimp in shell (21 to 25 per lb)

    Accompaniment: cooked basmati rice
    Garnish: lime wedges

    Recipe




    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.

 

 

 


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