Curried Chili Shrimp

• 2 shallots, minced
• 1 tablespoon minced peeled fresh gingerroot
• 1 garlic clove, 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 (from 1 coconut without any cracks and containing liquid
• 3/4 pound (about 12) large shrimp, shelled, leaving the tail and the first joint of the shell intact, and deveined
• scallion rice as an accompaniment if desired

1. On a work surface with the flat side of a knife mash together the shallots, the gingerroot, the garlic, and the jalapeno chili with the salt until mixture forms a coarse paste.
2. 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.
3. Add the turmeric, the curry powder, and the onion and cook the mixture over moderately low heat, stirring, for 2 minutes.
4. 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.
5. Add the shrimp in one layer and cook them, turning them once, for 3 to 4 minutes, or until they are just firm.
6. Serve the shrimp mixture over the rice, tossing the rice with the sauce.
7. With an ice pick or a skewer test the 3 eyes of the coconut to find the weakest one and pierce it to make a hole.
8. Drain the liquid and reserve it for another use.
9. Bake the coconut in a preheated 400F.
10. oven for 15 minutes, breaking it with a hammer, and with the point of a strong knife lever the flesh carefully out of the shell.
11. Chop into small pieces enough of the coconut meat to measure 1 cup, reserving the remainder for another use, and in a blender or food processor blend it with 1/2 cup boiling water for 30 seconds.
12. In a cheesecloth-lined sieve set over a bowl let the mixture drain in 5 minutes and squeeze it in the cheesecloth to extract more coconut milk.
13. Makes about 1/2 cup.

shallots, gingerroot, garlic, jalapeno chili, salt, vegetable oil, turmeric, curry powder, onion, coconut milk, shrimp, scallion rice

Taken from www.epicurious.com/recipes/food/views/curried-chili-shrimp-10413 (may not work)