Another fast and fabulous recipe!

1/4 cup vegetable oil

1 large onion diced

2 -inch piece ginger smashed

1/2 tsp salt

1/2 tsp sugar

1 1/2 tsp, curry powder

1 fresh serrano chili halved length wise

1 cup chicken stock

14 oz can un-sweetened coconut milk

1 Tbs. fresh lime juice

1 Lb large shrimp peeled deveined

Finely chop onions and ginger. (you can use a food processor making sure it's not too fine) Heat a heavy bottom skillet on medium heat for 30 seconds. Add oil, onions and ginger. cook stirring frequently until onions begin to caramelize, about 4-5 minutes. Stir in curry and chili and continue to cook stirring frequently for another 2 minutes. Stir in chicken stock, coconut milk and lime juice. Simmer for 5-6 minutes stirring occasionally. The nice thing about this recipe is now the sauce can sit for awhile. Once you are ready to serve bring the sauce back up to a simmer and add the shrimp and cook until the shrimp is just cooked through, about 3 minutes. Add salt to taste, serve over rice.

GINGER RICE

Add 3 Tbs. grated ginger to your favorite rice recipe. When your rice is done. Fluff with a fork and add some chopped fresh basil and green onions . Add as much or as little as you like.