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Coconut Curry Shrimp with Rice

curry, shrimp

1 cup onion; chopped
3/4 cup sweet red peppers; chopped
2 tablespoons gingerroot; chopped
3 cloves garlic
1 teaspoon lime rind; grated
1/2 teaspoon hot pepper flakes
2 tablespoons ground almonds
2 teaspoons ground coriander
3/4 teaspoon paprika
1/4 teaspoon turmeric
1-1/2 teaspoons black mustard seeds
1 tablespoon oil
1-1/4 teaspoons salt
1 cup coconut milk
1 tablespoon lime juice
1 pound shrimp; peeled and deveined
1-1/3 cups basmati rice
2 tablespoons sliced almonds; toasted
1 tablespoon fresh coriander; chopped

In blender or food processor, finely chop onion, red pepper, ginger, garlic, lime rind and hot pepper flakes. Scrape down side of bowl. Add ground almonds, coriander, paprika and turmeric; blend until in paste. Set aside. In large non-stick skillet, toast mustard seeds over medium-high heat, shaking pan constantly, for about 3 minutes or until seeds turn grey and pop. Remove from pan and set aside. Reduce heat to medium. Add oil to skillet, swirling to coat; cook reserved paste, stirring with flat wooden spatula and scraping bottom of pan, for 12 minutes or until paste is deep orange and separates into dry clumps. Return mustard seeds to pan. Add 1 cup of water and 3/4 teaspoon of the salt; bring to boil. Reduce heat and simmer for 5 minutes. Strain through fine mesh sieve into bowl, pressing with rubber spatula to extract liquid. Wipe skillet clean. Return strained liquid to skillet Gently whisk coconut milk and lime juice into skillet until blended; bring to boil. Reduce heat and add shrimp; simmer gently, stirring occasionally, for about 3 minutes or just until shrimp are pink. Meanwhile, in saucepan, bring 2-2/3 cups water and remaining 1/2 teaspoon salt to boil; stir in rice. Cover and reduce heat to low; simmer for 20 minutes or until rice is tender and liquid is adsorbed. Fluff rice with fork. To serve, spoon curry over rice. Sprinkle with almonds and fresh coriander.

Contributor: Canadian Living Magazine (May, 1996)

Yield: 4 servings

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