1/2 cup coarsely shredded coconut, preferably unsweetened
3 Tbs. canola or peanut oil
1 medium yellow onion, finely diced
2 Tbs. coarsely chopped ginger
1 tsp. kosher salt; more to taste
2 tsp. Madras hot curry powder
3/4 cup canned diced tomatoes with their juices
3/4 cup coconut milk
Freshly ground black pepper
1 lb. shrimp (26 to 30 or 21 to 25 per lb.), peeled and deveined
1/3 cup chopped fresh cilantro
2 Tbs. fresh lime juice
In a 12-inch skillet over medium heat, toast the coconut, tossing often, until lightly browned, 2 to 5 minutes. Transfer to a plate.
Heat 1-1/2 Tbs. of the oil in the skillet over medium heat until shimmering hot. Add the onion and ginger, sprinkle with 1/2 tsp. of the salt, and cook, stirring, until softened, 3 to 5 minutes. Add the curry powder and cook, stirring, for 1 minute. Add the tomatoes and coconut milk and cook, stirring, until the mixture reduces slightly, 3 to 5 minutes. Transfer to a blender and purée. Season to taste with salt and pepper.
Toss the shrimp with the remaining 1/2 tsp. salt and several grinds of pepper. Rinse and dry the skillet. Set over medium-high heat until hot, 1 minute. Add the remaining 1-1/2 Tbs. oil and once it's shimmering hot, add the shrimp. Cook without touching for about 2 minutes, allowing the shrimp to brown nicely. Flip and cook until they turn almost completely pink (but are not quite cooked through), about 1-1/2 more minutes.
Add the curry sauce and simmer, stirring, until the shrimp are cooked through and the sauce is hot, 1 to 2 minutes. Stir in half of the cilantro and half of the lime juice. Season to taste with more salt, pepper, and the remaining lime juice. Serve sprinkled with the toasted coconut and the remaining cilantro.
nutrition information (per serving):
based on four servings;
photo: Scott Phillips
From Fine Cooking 88
, pp. 98a
September 18, 2007