Shrimp Curry Recipe

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Ready in: < 30 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
1 large onion -- quartered
1 piece (2" inch long) fresh ginger -- peeled
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup vegetable oil
1 1/2 teaspoon curry powder (preferably madras)
1 fresh serrano chiles, more to taste -- halved lengthwise
1 cup water
1 can (14 oz size) unsweetened coconut milk -- not low fat
1 tablespoon fresh lime juice
1 pound large (21-25 count size) shrimp in shell
***Acccompaniment***
cooked basmati rice
***Garnish***
lime wedges

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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 with rice.

Garnish with lime wedges.

This recipe from CDKitchen for Shrimp Curry serves/makes 4