Curried Chili Shrimp

Course : Chinese
Serves: 1
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2 small shallots -- minced
1 tablespoon minced peeled fresh gingerroot
1 clove garlic -- minced
1 teaspoon minced bottled pickled jalapeno chili -- (wear rubber gloves)
1 teaspoon salt
1 tablespoon vegetable oil
1/8 teaspoon turmeric
1 teaspoon curry powder
1 small onion -- sliced thin crosswise
1/2 cup thick coconut milk
3/4 pound large shrimp*
12 whole scallion

Preparation / Directions:

rice as an accompaniment if desired * shelled, leaving the tail and the first joint of the shell intact, and deveined On a work surface with the flat side of a knife mash together the shallots, the gingerroot, the garlic, and the jalapeƱo chili with the salt until mixture forms a coarse paste. In a heavy skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the paste, stirring, for 1 minute. Add the turmeric, the curry powder, and the onion and cook the mixture over moderately low heat, stirring, for 2 minutes. Stir in the coconut milk and 1/2 cup water and simmer the mixture for 4 to 6 minutes, or until the liquid is reduced to about 1/2 cup. Add the shrimp in one layer and cook them, turning them once, for 3 to 4 minutes, or until they are just firm. Serve the shrimp mixture over the rice, tossing the rice with the sauce. Serves 2 Note: Can be prepared in 45 minutes or less.

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