Shrimp Curry

2 lbs medium shrimp -- 18 to 24 shrimp peeled, and set aside
1/4 cup olive oil
2 tbls minced garlic
1/2 cup water chestnuts, sliced, rinsed, and drained on paper towel
1 can unsweetened coconut milk
1 cup clam juice
1/2 teas crushed red pepper flakes
1/2 cup green onion -- minced
2 green onions, cut in thin slices on a diagonal
4 tbls lime juice
1 1/2 teas Garam Masala Curry Paste
2 tbls arrowroot mixed with 3 tbsp. water
1/4 cup chopped fresh cilantro

Heat olive oil in a large skillet over medium high heat, until it is hot
but not smoking. Add shrimp, and saute for 3 minutes, moving the pan
continuously to avoid sticking or burning. With a slotted spoon, remove
cooked shrimp and set aside. Turn heat down to medium low and add garlic,
chestnuts, coconut milk, fish sauce, pepper flakes, minced onion, lime
juice, and curry mix. Simmer for 6-8 minutes. Add arrowroot paste and
simmer for 5 more minutes, until mixture thickens. Put shrimp back into the
sauce along with cilantro and half the sliced green onion. Simmer for 3
more minutes. Transfer to a heated serving bowl and garnish with remaining
sliced green onion. Yield: 5 servings.

From The What to Fix for Dinner Cookbook by Heidi Rabel
Posted by BrigitteJ@csi.com to rec.food.cooking on Jan 1, 1999.