Coconut Shrimp Curry

• Shrimp Curry
• 1.5 pounds medium shrimp, peeled and deveined
• 1 1/2 teaspoons turmeric
• 1 teaspoon salt
• 1/2 seranno or jalapeno chili
• 1/2 inch fresh ginger, peeled and thinly sliced
• 2 cloves garlic thinly sliced
• 1 cup light coconut milk
• 1 cup full fat coconut milk or unsweetened coconut cream
• 1 teaspoon mild red chili powder like kashmiri mirch
• 1 teaspoon sugar
• 1/2 tablespoon molasses, I prefer full flavored
• Whole Spices
• 4 small bay leaves
• 4 green cardamom, lightly crushed
• 8 cloves

1. Mix the shrimp with 1/2 tsp turmeric and 1/2 tsp salt and set aside for a half hour.
2. In the meantime, grind together the shallots, ginger, and green chili a food processor, until it is smooth.
3. When the 30 minutes is up, heat 1 tbl of oil in a large dutch oven over medium heat until shimmering. Lightly fry the shrimp until they turn pale golden and curl up. When the shrimp are done, remove to a paper towel lined plate.
4. Heat the remaining 1 tbl of oil and ghee in the same dutch oven. Add the garlic and fry until it is golden and then remove. For this dish you just want the gentle taste of the garlic flavored oil. You can used the fried garlic in another dish.
5. Add the whole spices and saute for about 60 seconds until they release their aromas.
6. Add the onion-ginger-chili paste and cook until it turns lightly golden and dries up. This takes 4-5 minutes.
7. Add the coconut milk and sugar and mix well.
8. Add the red chili powder, remaining 1 tsp turmeric, and salt. Mix well and bring the mixture to a boil.
9. Add the molasses and stir thoroughly.
10. Add the cooked shrimp and simmer gently for 5 minutes to combine flavors and thicken the gravy a bit.
11. Serve this lovely curry over simple basmati rice.

shrimp, shrimp, turmeric, salt, jalapeno chili, ginger, garlic, light coconut milk, full fat coconut milk, red chili, sugar, molasses, bay leaves, green cardamom, cloves

Taken from food52.com/recipes/36069-coconut-shrimp-curry (may not work)