Madras Shrimp Curry

Name: Madras Shrimp Curry
Ingredients: 3 tablespoons canola oil; 1 medium onion, coarsely chopped; 1 tablespoon fresh ginger, grated & peeled; 1 1/2 teaspoons garlic, minced; 1 1/2 tablespoons Madras curry powder; 1 cup unsweetened coconut milk; 1 cup chicken stock or 1 cup low sodium chicken broth; 1 1/2 lbs medium shrimp, shelled and deveined; salt; cayenne pepper; 2 tablespoons mint, finely chopped; 1/2 teaspoon lemon zest, finely grated; steamed rice, for serving

13 ingredients

6 steps

Ingredients

3 tablespoons canola oil
1 medium onion, coarsely chopped
1 tablespoon fresh ginger, grated & peeled
1 1/2 teaspoons garlic, minced
1 1/2 tablespoons Madras curry powder
1 cup unsweetened coconut milk
1 cup chicken stock or 1 cup low sodium chicken broth
1 1/2 lbs medium shrimp, shelled and deveined
salt
cayenne pepper
2 tablespoons mint, finely chopped
1/2 teaspoon lemon zest, finely grated
steamed rice, for serving

Directions

1

Heat oil in a large, deep skillet until shimmering.
2

Add onion and cook over medium heat, stirring occasionally, until softened and just beginning to brown (about 7 minutes).
3

Add ginger, garlic and curry and cook, stirring, until fragrant (about 2 minutes).
4

Add coconut milk and stock and simmer over medium heat until reduced by 1/3 and thickened (about 8 minutes).
5

Add shrimp, season with salt and cayenne and simmer over medium heat until the shrimp are pink and cooked through (about 5 minutes).
6

Stir in the mint and lemon zest and serve in deep bowls over steamed rice.