SHRIMP IN SPICY COCONUT MILK

SHRIMP IN SPICY COCONUT MILK image

Number Of Ingredients 16

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Ingredients

Paste
3 small dried red chilies, such as cayenne or 1 1/2 teaspoons dried hot red pepper flakes
1 inch fresh ginger, peeled
6 cloves garlic
5 macadamia nuts
1 1/2 teaspoons ground cumin
1/2 teaspoon turmeric
Shrimp
1 1/2 lbs large shrimp (about 30)
1 1/2 medium red onions, peeled,halved lengthwise and cut into julienne strips
2 tablespoons corn oil
1 cup well-stirred canned unsweetened coconut milk
1 tablespoon packed light brown sugar
1 teaspoon salt
2 tablespoons fresh lime juice, to taste
steamed rice (to accompany)

Steps:

For paste: To a food processor with motor running, add paste ingredients, one at a time, through feed tube, and puree mixture to a paste. Heat a large skillet over moderately low heat until hot. Cook paste in oil, stirring until fragrant, about 5 minutes. Add onions and cook, stirring, until softened. Stir in coconut milk, brown sugar and salt and bring to a boil. Add shrimp and lime juice and cook over moderate heat, stirring occasionally, until shrimp are just cooked through, about 5 minutes. Serve shrimp with rice.

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