Active Time
N/A
Total Time
20 MIN
Yield
Serves : 4
© David Malosh

How to Make It

Step 1    

In a large nonstick skillet, cook the dried chiles, coconut, coriander and cumin over moderately high heat, shaking the skillet, until the coconut starts to brown, 1 minute; transfer to a blender. Add the ginger, garlic, tamarind and 1/2 cup of water and puree.

Step 2    

In the same skillet, heat the oil. Add the onion and jalapeños and cook over moderately high heat until the onion is golden brown, about 3 minutes. Add the puree and bring to a boil. Add the shrimp and cook over moderately low heat, turning a few times, until just white throughout, about 2 minutes. Remove the skillet from the heat and stir in the vinegar. Season with salt and serve right away.

Notes

Tamarind concentrate is available at specialty-food stores.

Serve With

Basmati rice.

Suggested Pairing

Vibrant, zesty Albariño.

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Aggregate Rating value: 4

Review Count: 663

Worst Rating: 0

Best Rating: 5

Author Name: Jane Wilcox

Review Body: What kind of "dried red chiles? I live in the great Southwest, do you know how many kind of dried red chilies we have here?

Review Rating:

Date Published: 2017-06-13