Shrimp Curry
A fragrant and creamy coconut-based curry with tender shrimp, flavored with Madras curry powder, fresh ginger, and serrano chiles. Perfectly balanced with a touch of lime juice.
Ingredients
- •1 whole onion
- •1 piece ginger
- •½ teaspoon salt
- •½ teaspoon sugar
- •¼ cup vegetable oil
- •1½ teaspoons curry powder
- •2 whole serrano chiles
- •1 cup water
- •1 can coconut milk
- •1 tablespoon lime juice
- •1 lb shrimp
- •basmati rice
- •lime wedges
Cooking Instructions
- 1.
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.
15 min
- 2.
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.
5 min
