Thai Shrimp

1 lb shrimp
1 tablespoon cooking oil
1 cup chopped onions
3 large cloves garlic, minced
1 Tbsp. minced fresh ginger root
1-2 fresh or dried chili peppers, seeded and chopped
2 Tbsp. ground coriander
2 tsp ground cumin
1 tsp paprika
1 cup coconut milk
1 stalk lemon grass, or grated rind of one lemon
1 tsp brown sugar, or palm sugar if available
2-4 Tbsp. tamarind juice, or lemon juice

Shell shrimp, devein if necessary In a wok or skillet, heat oil and saute 
onions, garlic, ginger and peppers until onions are golden. Add spices and cook 
for 1 minute. Add shrimp, and cook over low heat for 1 minute, stirring 
frequently. Add coconut milk, lemon grass, and sugar.  Bring to a simmer and 
cook gently for 2 minutes.  Do not overcook, or shrimp will toughen.  If mixture
seems dry, add a little more coconut milk, or water. Add tamarind liquid, remove
from heat and serve.


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