Shrimp In Spicy Coconut Milk - cooking recipe

Ingredients

Paste
3 small dried red chilies, such as cayenne or 1 1/2 teaspoons dried hot red pepper flakes
1 inch fresh ginger, peeled
6 cloves garlic
5 macadamia nuts
1 1/2 teaspoons ground cumin
1/2 teaspoon turmeric
Shrimp
1 1/2 lbs large shrimp (about 30)
1 1/2 medium red onions, peeled,halved lengthwise and cut into julienne strips
2 tablespoons corn oil
1 cup well-stirred canned unsweetened coconut milk
1 tablespoon packed light brown sugar
1 teaspoon salt
2 tablespoons fresh lime juice, to taste
steamed rice (to accompany)

Preparation

For paste: To a food processor with motor running, add paste ingredients, one at a time, through feed tube, and puree mixture to a paste.
Shell shrimp, leaving tail segment intact, and devein.
In a colander, rinse shrimp and drain well.
Heat a large skillet over moderately low heat until hot.
Cook paste in oil, stirring until fragrant, about 5 minutes.
Add onions and cook, stirring, until softened.
Stir in coconut milk, brown sugar and salt and bring to a boil.
Add shrimp and lime juice and cook over moderate heat, stirring occasionally, until shrimp are just cooked through, about 5 minutes.
Serve shrimp with rice.