Shrimp Curry

Name: Shrimp Curry
Ingredients: 3 cups fish or vegetable stock; 2 1/4 lbs fresh or frozen peeled shrimp, thawed if frozen; 4 tbsp oil; 3 cloves garlic, peeled and finely chopped; 4 None medium onions, peeled and finely chopped; 1 oz fresh root ginger, peeled and finely chopped; 2 None red chilies, deseeded and finely chopped; 1/4 cup all-purpose flour; 3-4 tbsp hot curry powder (according to taste); 1 x 14 oz can coconut milk; 2 stalks lemongrass, halved lengthways and crushed slightly; 1 tsp ground coriander; 1-2 tbsp lemon juice; 8 None scallions, thinly sliced; None None Fresh cilantro leaves, for garnish; None None Cooked basmati rice, to serve

16 ingredients

3 steps

Ingredients

3 cups fish or vegetable stock
2 1/4 lbs fresh or frozen peeled shrimp, thawed if frozen
4 tbsp oil
3 cloves garlic, peeled and finely chopped
4 None medium onions, peeled and finely chopped
1 oz fresh root ginger, peeled and finely chopped
2 None red chilies, deseeded and finely chopped
1/4 cup all-purpose flour
3-4 tbsp hot curry powder (according to taste)
1 x 14 oz can coconut milk
2 stalks lemongrass, halved lengthways and crushed slightly
1 tsp ground coriander
1-2 tbsp lemon juice
8 None scallions, thinly sliced
None None Fresh cilantro leaves, for garnish
None None Cooked basmati rice, to serve

Directions

1

In a saucepan, bring the stock to a boil and add half the shrimp. Bring to a boil, cook through and remove with a slotted spoon and set aside. Repeat with the remaining shrimp. Reserve the cooking liquid.
2

Heat the oil in a frying pan and fry the garlic, onions, ginger and chilies over medium heat for 5 mins. Sprinkle with the flour and curry powder and cook for 1 min. Gradually pour in the contents of the saucepan, stirring, and bring to a boil, stirring constantly. Stir in the coconut milk and add the lemongrass. Cover and simmer over low heat for 15 mins, stirring occasionally.
3

Remove the lemongrass and stir in the coriander and lemon juice. Season to taste. Add the shrimp and 3/4 of the scallions. Heat through and season to taste again. Ladle into bowls and sprinkle with cilantro leaves and remaining scallions. Serve with basmati rice.