Shrimp Curry

• 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

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.
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.

onion, fresh ginger, salt, sugar, vegetable oil, curry powder, serrano chiles, water, unsweetened coconut milk, lime juice, shrimp, accompaniment, lime wedges

Taken from www.epicurious.com/recipes/food/views/shrimp-curry-231646 (may not work)