Method:
1. Puree the chilies, onion, and lemongrass in a food processor or blender. Transfer to a heavy saucepan; stir in the basil, turmeric, gingerroot, and 1-cup water. Bring to a boil, reduce heat, and simmer until the water has almost evaporated, 6-8 minutes. Add the coconut milk, shrimp, and salt to taste. Cook gently, stirring frequently, until the shrimp are firm, 4-5 minutes. Sprinkle with the coconut and serve.
2 fresh hot green chilies, seeded and chopped
1 large onion, chopped
1 stalk lemongrass, chopped
4-5 fresh basil leaves, finely chopped
1 teaspoon ground turmeric
Small piece of fresh gingerroot, peeled and chopped
1 cup coconut milk
1 pound raw jumbo shrimp, shelled
Salt
About 3 tablespoons toasted coconut flakes
This article appears in October 2024.