This dish is a snap to make, once you have the curry paste on hand. The paste recipe makes about 2 cups—enough to help you get in the habit of making shrimp curry on weeknights.
Goan Red Spice Paste
– 2 onions, finely chopped.
– 6 cloves garlic, minced and then crushed with the flat side of the knife.
– 4 tablespoons ghee or vegetable oil.
– 8 red Thai chiles, seeded and finely chopped.
– 2 teaspoons ground cumin.
– 2 teaspoons ground cardamom.
– 1 teaspoon ground cinnamon.
– 4 teaspoons ground turmeric.
– 4 teaspoons ground coriander.
– 1 teaspoon ground cloves.
– 4 teaspoons freshly ground black pepper.
– 3 tablespoons paprika.
– Two 4-inch pieces fresh ginger, peeled and grated.
– 1 cup red or white wine vinegar.
– One 15-ounce can unsweetened coconut milk.
– 1 bunch cilantro, large stems removed and leaves finely chopped.
– 1½ pounds large shrimp, peeled and then deveined if desired.
– 2 tablespoons fresh lime juice.
Step 1:To make the curry paste, in a small sauté pan, cook the onion and garlic in the ghee over low to medium heat, stirring regularly, for about 7 minutes, or until the onion is softened but not browned. Add the chiles, cumin,cardamom, cinnamon, turmeric, coriander, cloves, pepper, paprika, and ginger and cook, stirring, for about 3 minutes, to bring out the flavor of the spices. Pour in the vinegar and remove from the heat.
Step 2:Let the mixture cool, then puree in a blender for about 1 minute, or until smooth. Transfer to a tightly covered container and store in the refrigerator. It will keep for several months.
Step 3:In a medium saucepan, combine 3 tablespoons spice paste, the coconut milk, and the cilantro and bring to a gentle simmer. Add the shrimp and simmer for 2 to 3 minutes, or until the shrimp has turned bright orange. Season with salt and sprinkle with the lime juice.