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.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
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.
Step 2
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. Add the coconut milk and remaining chiles, bring to a boil, and add the shrimp. Adjust the heat so the mixture simmers and cook until the shrimp are all pink, 5 to 10 minutes. Taste and add salt and pepper as necessary, then stir in the lime juice. Garnish and serve.
