Instructions: Mash together ginger root, shallots, garlic, jalapeno pepper with salt until it forms a coarse paste. In heavy skillet, heat oil - hot but not smoking. Cook paste 1 minute. Lower heat and add curry and turmeric, stirring. Cook 2 minutes. Add coconut milk and water. Cook 4 to 6 minutes or until liquid is reduced to 1/2 cup. Add shrimp in single layer. Turn once. Cook 3 or 4 minutes. Serve shrimp with scallion rice.

Serves 3 or 4 people.

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