Singapore Shrimp Curry with Coconut-Ginger Rice

Ingredients:

1 cup full-fat coconut milk

½ cup unsalted, roasted macadamia nuts

3 lemon grass stalks, trimmed to the lower 6 inches, chopped

2-inch piece of ginger, peeled and cut into 3 pieces

1 tablespoon ground turmeric

1 teaspoon packed light brown sugar

1 ½ pounds shrimp (21/25 count), peeled, deveined, tails removed and reserved

kosher salt and ground white pepper

2 Fresno chilies, stemmed, halved, seeded and sliced into half rings

2 teaspoons grated lime zest, plus 2 tablespoons lime juice

Method:

In a blender, combine the coconut milk, 1 cup water, macadamia nuts, lemon grass, ginger, turmeric and sugar.  Blend until smooth, about 1 minute.

Season the shrimp with salt and pepper.  In a large skillet, over medium-high, heat 1 tablespoon of the coconut oil, until smoking.  Add half the shrimp in a single layer and cook until golden, about 45 seconds. Transfer to a bowl.  Repeat with 2 teaspoons of the remaining oil and the remaining shrimp.  Set the shrimp aside.  Don’t wipe out the skillet.

Add the chilies to the skillet and cook, stirring until beginning to brown and soften, about 1 minute.  Transfer to the bowl with the shrimp and stir.

Add the remaining 1 teaspoon coconut oil to the skillet and heat over medium-high heat until smoking.  Add the tails and stir until beginning to blister, about 1 minute.  Turn the heat off and stir in the coconut milk mixture. Bring to a simmer over medium and cook, stirring to prevent sputtering and until beginning to thicken, 3-5 minutes.

Set a mesh strainer over a medium bowl.  Pour the mixture through and press to extract 1 ½ cups liquid.  Discard the solids and return the liquid to the skillet. Bring to a simmer over medium. Pour in any shrimp juices, but not the shrimp, and cook, stirring until thickened, about 5 minutes.

Reduce to low and stir in the shrimp and chilies, then cover and cook until the shrimp are opaque, 2 to 4 minutes.  Stir in the lime zest and juice, then taste and season with salt and pepper.  Serve with coconut-ginger rice.

Coconut-Ginger Rice

 Ingredients:

1 tablespoon unrefined coconut oil

2 medium shallots, halved and finely chopped

1-inch piece fresh ginger, finely chopped

1 lemon grass stalk, trimmed to the lower 6 inches, very finely chopped

1 ½ cups Basmati rice, rinsed and drained

½ cup coconut milk

1 ½ cups water

1 teaspoon kosher salt

Method:

In a large saucepan, over medium-high, heat the oil until just smoking.  Add the shallots and cook until lightly browned, 3 to 5 minutes.  Add the ginger and lemon grass and cook for 30 seconds.  Stir in the rice, 1 ½ cups water, coconut milk and salt.  Bring to a simmer.  Cover and reduce to low and cook until the liquid is absorbed, 15 – 20 minutes. Remove from the heat and fluff with a fork.