Coconut Shrimp with Basil and Lime

By danaheller

Ingredients

• 2 dried red chile peppers, seeds removed, or 1 teaspoon dried chile flakes
• 2 (1/2-inch) slices fresh ginger, peeled
• 6 garlic cloves
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground turmeric
• 2 tablespoons olive oil
• 1 1/2 red onions, cut into thin strips
• 1 1/2 cups light coconut milk
• 1 tablespoon light brown sugar
• 1 1/2 teaspoons salt, or to taste
• 1 1/2 pounds shrimp, peeled and deveined
• 5 kaffir lime leaves, cut in very thin slices, or juice and zest of 1 lime
• 3/4 pound snap peas or snow peas, ends trimmed
• 3 tablespoons Thai holy basil or fresh basil cut in thin strips

Preparation

Step 1

In a food processor or blender with the motor running, sequentially drop in the chile peppers, ginger, garlic, cumin and turmeric and process until finely chopped. Scrape down the sides and pulse several times to get a smoother mixture.

In a large skillet or Dutch oven over medium heat, add the oil. When hot, add the seasoning mixture and cook, stirring with a wooden spoon, for 3 to 4 minutes, or until fragrant. Add the onions and toss briefly to combine. Cover and cook for 3 minutes, or until onions are soft.

Mix the coconut milk, brown sugar and salt and stir to combine. Add to the skillet and bring to a boil. Reduce heat to a simmer and add shrimp, lime leaves and snap peas and cook for 3 to 4 minutes, stirring frequently for even cooking. Add the basil and cook for 1 minute, stirring to mix.