Shrimp Curry

Photo by eugene s.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    large onion, quartered

  • 1

    (2-inch-long) piece fresh ginger, peeled

  • 1

    teaspoon salt

  • 1/2

    tablespoon sugar

  • 1/4

    cup vegetable oil

  • 1 1/2

    tablespoon curry powder (preferably Madras)

  • 1 to 2

    fresh serrano chiles, halved lengthwise

  • 1/3

    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

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. 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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