Thai Shrimp

We love a good Thai dish.  This is so easy, you'll wonder why you never made it before!  Make sure you remove all the seeds and ribs from the jalepeno, you don't want to make the dish too hot.  I serve this with Jasmine rice.  To make your Jasmine rice special, use half water and half coconut milk.  It makes the rice extra creamy and delicious!
4 cloves garlic, peeled

1 (1 inch) piece fresh ginger root

1 fresh jalapeno pepper, seeded

1/2 teaspoon salt

1/2 teaspoon ground turmeric

2 tablespoons vegetable oil

1 medium onion, diced

1 pound medium shrimp - peeled and deveined

2 tomatoes, seeded and diced

1 cupcoconut milk

3 tablespoons chopped fresh basil leaves

1.)  Combine the garlic, ginger, jalapeno, salt and turmeric in the container of a food processor or blender. Process to a smooth paste. Set aside.

2.  Heat oil in a skillet over medium heat. Add onion, and cook until translucent, stirring frequently. Mix in the spice paste, and cook for a few minutes to release the oils.

3.)  Add shrimp, and cook for a few minutes until pink, then add the tomatoes and coconut milk. Cover, and simmer for about 5 minutes, then remove the lid and simmer an additional 5 minutes to thicken the sauce. Stir in the fresh basil and serve.