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Prawn (Shrimp) Curry:

This Shrimp curry is a favorite
If you "Like it spicy" - Serrano chilies are delicious but be forewarned; these small, skinny, pointy chiles are about five times hotter than jalapenos.

This recipe is easy on the heat but rich in flavor, so if you prefer more spice just (carefully) increase to Serrano peppers used.

If HOT is NOT... your thing,
remember to substitute a mild red chili pepper for all or some of the Serrano chiles. You'll achieve this great flavor but without the added heat.

Prawn (Shrimp) Curry
Dec

30
2011
Recipe courtesy of: My Spice Blends | Date Added: 30 Dec 2011
Listed in: Fish, Seafood & Shellfish / Shrimp
Recipe Yield: Makes 4 servings | Cook Time: 30 minutes
Ingredients

1 large onion, quartered
1 (2-inch-long) piece fresh ginger, peeled
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup vegetable oil
1 1/2 teaspoons curry powder (See our Curry Powder Recipe)
1 to 2 fresh Serrano chiles, halved lengthwise seed removed*
1 cup water
1 (14-oz) can unsweetened coconut milk (not low fat)
1 tablespoon fresh lime juice
1 lb large Prawns or shrimp in shell (21 to 25 per lb)

Cooking Instructions

Peel & de-vein Prawns or shrimp and season with salt and pepper. set aside.

Place onion and ginger in a food processor and pulse until finely chopped.

Cook onion mixture with salt and sugar in oil in a wok or large sauce pan over moderate heat, stirring frequently, until onion begins to soften (prevent browning), 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.

Add shrimp to sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Add salt to taste and serve immediately.

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