Blazing Hot Shrimp Curry in Coconut Milk

Name: Blazing Hot Shrimp Curry in Coconut Milk
Prep time: 30 min
Total time: 30 min
Cuisine: Indian
Ingredients: 3 cups coconut milk, homemade or canned (about two 13-ounce cans); 1½ to 2 pounds shrimp, peeled; 2 tablespoons neutral oil, like corn or grapeseed; 3 tablespoons curry powder, preferably homemade; ¼ cup fresh lime juice; Chopped fresh cilantro leaves for garnish; Salt and black pepper to taste; Salt and black pepper to taste; 2 large onions; 2 tablespoons neutral oil, like corn or grapeseed; 2 tablespoons neutral oil, like corn or grapeseed; 25 to 30 dried red chiles; 10 garlic cloves

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

The sweetness of coconut milk tames the heat of this quick stew somewhat, but it remains a dish for fans of fiery food. If you cut the number of chiles to one, however, that will change. In any case, you will want a fair amount of plain white rice with this one.

Ingredients

2 large onions
10 garlic cloves
25 to 30 dried red chiles
2</

Asia
India
Fish course
Gluten-free
Pescatarian

Method

Combine the onions, garlic, and two or more of the chiles in a food processor (the more chiles you grind, the hotter the dish; the remaining chiles are primarily for appearance). Process until ground.
Put the oil in a large skillet over medium-high heat. Add the onion mixture and the curry powder and cook, stirring, until it begins to brown, 5 to 10 minutes. Ad