A quick stir-fry recipe from the Fall 2007 issue of Fine Cooking. This recipe goes together quickly so make sure all your slicing and dicing is done first. I found the unsweetened coconut at Trader Joes and be sure to use the Madras curry instead of regular curry powder.
In a 12-inch skillet over medium heat, toast the coconut, tossing often until lightly browned, 2-5 minutes. Transfer to a plate.
Heat 1 1/2 T. oil in the skillet over medium heat until shimmering hot. Add the onion and ginger, sprinkle with 1/2 tsp. salt and cook stirring, until softened, 3-5 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, 3-5 minutes. Transfer to a blender and puree. 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 T. 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 minutes more.
Add the curry sauce and simmer, stirring, until the shrimp are cooked through and the sauce is hot, 1-2 minutes. Stir in half 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. Serves 4.
1/2 cup coarsely shredded coconut, preferably unsweetened
3 T. canola or peanut oil
1 medium yellow onion, finely diced
2 T. coarsely chopped ginger
1 tsp. salt
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 pound shrimp, peeled and deveined (26-30 or 21-25/ lb.)
1/3 cup chopped fresh cilantro
2 T. fresh lime juice