Blazing Hot Shrimp Curry in Coconut Milk

Name: Blazing Hot Shrimp Curry in Coconut Milk
Yield: makes 4 servings
Ingredients: 2 large onions; 10 garlic cloves; 25 to 30 dried red chiles; 2 tablespoons neutral oil, like corn or grapeseed; 3 tablespoons curry powder, preferably homemade (pages 592–593); 3 cups coconut milk, homemade (page 584) 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

December 14, 2011

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 notes

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