1 tbsp. peeled fresh ginger root, minced
2 shallots, minced
1 tsp. bottled jalapeno pepper, minced
1 clove garlic, minced
1 tbsp. vegetable oil
1 tsp. salt
1 tsp. curry powder
1/8 tsp. turmeric
1/2 c. coconut milk
1 lb. lg. shrimp, cleaned, deveined (leave tail)
1/2 c. water

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.