Shrimp In Spicy Coconut Milk

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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
• 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)

Recipe

• 1 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.
• 2 shell shrimp, leaving tail segment intact, and devein.
• 3 in a colander, rinse shrimp and drain well.
• 4 heat a large skillet over moderately low heat until hot.
• 5 cook paste in oil, stirring until fragrant, about 5 minutes.
• 6 add onions and cook, stirring, until softened.
• 7 stir in coconut milk, brown sugar and salt and bring to a boil.
• 8 add shrimp and lime juice and cook over moderate heat, stirring occasionally, until shrimp are just cooked through, about 5 minutes.
• 9 serve shrimp with rice.