Hot Shrimp Curry-in Coconut Milk

Recipe By:
Grover
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  • Total Time 30 min Ico-add
  • Yield 4 Servings
  • Level Medium

An Indian dish made of shrimps with coconut milk.
 

Ingredients

  • 2 large onions
  • 10 garlic cloves
  • 25 to 30 dried red chilies
  • 2 tablespoons neutral oil, like corn or grape seed
  • 3 tablespoons curry powder, preferably homemade
  • 3 cups coconut milk, homemade or canned (about two 13-ounce cans)
  • 1 1/2 to 2 pounds shrimp, peeled
  • Salt and black pepper to taste
  • 1/4 cup fresh lime juice
  • Chopped fresh cilantro leaves for garnish
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Directions

  1. 1. Combine the onions, garlic, and two or more of the chilies in a food processor (the more chilies you grind, the hotter the dish; the remaining chilies are primarily for appearance). Process until ground.
  2. 2. Put the oil in a large skillet over medium-high heat.
  3. 3. Add the onion mixture and the curry powder and cook, stirring, until it begins to brown, 5 to 10 minutes.
  4. 4. Add the coconut milk and remaining chilies bring to a boil, and add the shrimp.
  5. 5. Adjust the heat so the mixture simmers and cook until the shrimp are all pink, 5 to 10 minutes.
  6. 6. Taste and add salt and pepper as necessary, then stir in the juice. Garnish and serve.