3 stars because the amount of water was not specified, so I had to finesse; please see my rating system, and let me know if you update the recipe so I can adjust my rating. I started with 1/2 cup of water for the shrimp and chilies; it turned out that was not enough. I used 1 cup frozen grated coconut, and added 2 tablespoons of coconut milk to give the coconut-chili-onion paste a "pasty" texture. When I added it to the pan, I added 1/4-1/2 cup of coconut milk to achieve a "saucy" texture. The end result: DH was happy, although his lips burned. We decided that this achieved "2 Alarms" on the Wick Fowler chili spicy scale, which is our maximum live-happily-ever-after spiciness level (after our additions of cooling coconut milk). (By the way, this dish would be considered "mild" by most Indian standards.) Made for 2013 My Three Chefs.