Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    shallots -- minced
   1      tablespoon    minced peeled fresh gingerroot
   1                    garlic clove -- minced
   1      teaspoon      minced bottled pickled jalapeño chili -- (wear rubber gloves)
   1      teaspoon      salt
   1      tablespoon    vegetable oil
     1/8  teaspoon      turmeric
   1      teaspoon      curry powder
   1      small         onion -- sliced thin
                        -- crosswise
     1/2  cup           thick coconut milk
     3/4  pound         large shrimp*
  12      whole         scallion

Preparation:

rice as an accompaniment if desired * shelled, leaving the tail and the first joint of the shell intact, and deveined On a work surface with the flat side of a knife mash together the shallots, the gingerroot, the garlic, and the jalapeño chili with the salt until mixture forms a coarse paste. In a heavy skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the paste, stirring, for 1 minute. Add the turmeric, the curry powder, and the onion and cook the mixture over moderately low heat, stirring, for 2 minutes. Stir in the coconut milk and 1/2 cup water and simmer the mixture for 4 to 6 minutes, or until the liquid is reduced to about 1/2 cup. Add the shrimp in one layer and cook them, turning them once, for 3 to 4 minutes, or until they are just firm. Serve the shrimp mixture over the rice, tossing the rice with the sauce. Serves 2 Note: Can be prepared in 45 minutes or less.