Instructions: 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.

To make thick coconut milk:
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 400F. 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.

Serves 2.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.