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TPOTW
CURRIED CHILI SHRIMP
Serves 2
Can be prepared in 45 minutes or less.
2 shallots, minced
1 tablespoon minced peeled fresh gingerroot
1 garlic clove, minced
1 teaspoon minced bottled pickled jalapeño 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
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
On a work surface with the flat side of a knife mash together the shallots, the gingerroot, the garlic, and the jalapeño chili with the salt until mixture forms a coarse paste. 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. Add the turmeric, the curry powder, and the onion and cook the mixture over moderately low heat, stirring, for 2 minutes. 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. Add the shrimp in one layer and cook them, turning them once, for 3 to 4 minutes, or until they are just firm. Serve the shrimp mixture over the rice, tossing the rice with the sauce.
THICK COCONUT MILK
Can be prepared in 45 minutes or less.
1 coconut without any cracks and containing liquid
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. Drain the liquid and reserve it for another use. Bake the coconut in a preheated 400°F. 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.
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. 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.
Makes about 1/2 cup.
SCALLION RICE
Can be prepared in 45 minutes or less.
2 teaspoons salt
2/3 cup unconverted long-grain rice
1/3 cup finely chopped white part of scallion
1 tablespoon unsalted butter
1/4 cup thinly sliced scallion greens
In a large saucepan bring 4 quarts water to a boil with the salt. Sprinkle in the rice, stirring until the water returns to a boil, and boil it for 10 minutes. Drain the rice in a large colander and rinse it. Set the colander over a large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry. In a small skillet cook the white part of the scallion in the butter over moderately low heat, stirring occasionally, until it is softened and in a bowl toss the rice with the scallion mixture, the scallion greens, and salt and pepper to taste.