FIERY SHRIMP CURRY

2 lemon grass stalks (or 2 tsp -lemon zest)
2 shallots, minced
3 garlic cloves, minced
2 tsp fresh grated ginger
2 tsp coriander seeds
6 yellow or green chilies, minced
1/2 cup fresh Kaffir lime leaves, minced (or 1 tsp lime zest)
1 tsp honey
1/2 cup unsweetened coconut milk
1 lb shrimp, peeled
2 tsp canola oil
1/2 cup lime juice
1/4 cup mirin or white wine
1/2 tsp salt

Remove tough outer leaves and ends of lemon grass and discard. Coarsely chop lemon grass. Combine lemon grass, shallots, garlic, ginger, coriander, chilies, cilantro, Kaffir leaves, honey and coconut milk in a food processor and puree until smooth.

Heat oil in a large skillet and saute shrimp until opaque, about 5 minutes.

Add lime juice, mirin, salt and lemon grass mixture to shrimp. Continue cooking 3 to 4 minutes until shrimp are done.

Servings: 4
Source: Delicious! Magazine, April, 1993