1.5 pounds large uncooked shrimp, shelled and deveined
1 one-inch piece ginger, peeled and grated
1 onion, chopped
4 cloves garlic, peeled and minced
1 tbsp flour
3 tbsp ground almonds
1/2 tsp ground turmeric
2.5 cups coconut milk
3 small hot green chiles (serranos), seeds & stems removed, chopped
1 tsp sugar
salt to taste
1 tbsp fresh lemon or lime juice
cilantro leaves, slivered almonds for garnish
Heat the oil in a skillet. Sauté for 2-3 minutes. Add the shrimp and cook for 2 minutes over low heat, stirring constantly. Remove the shrimp and set aside.
Add the ginger, onion, and garlic, and sauté until the onion is sort, about 3 minutes. Add the flour, almonds, and turmeric, and cook over low heat for 2 minutes, stiffing constantly. Add the coconut milk, chiles, and sugar, and simmer for 10 minutes. Return the shrimp to the curry, add salt to taste, and simmer for about 8 minutes.
Add the lemon or lime juice, stir, and remove from the heat. Remove the bay leaves and the cinnamon. Serve over rice garnished with the cilantro leaves and the almonds.