Active Time

　　30 min

　　Total Time

　　30 min

　　

Ingredients

Makes 4 servings

　　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 (preferably Madras)

　　1 to 2 fresh serrano chiles, halved lengthwise

　　1 cup water

　　1 (14-oz) can unsweetened coconut milk (not low fat)

　　1 tablespoon fresh lime juice

　　1 lb large shrimp in shell (21 to 25 per lb)

　　Accompaniment: cooked basmati rice

　　Garnish: lime wedges

　　

Step 1

Pulse onion and ginger in a food processor until finely chopped. Cook onion mixture with salt and sugar in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until onion begins to brown, 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.

　　

Step 2

While sauce simmers, peel shrimp (devein if desired) and season with salt and pepper. Add shrimp to sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Add salt to taste and serve immediately.