Shrimp Curry

Name: Shrimp Curry
Ingredients: 3 cups fish stock; 2 pounds peeled shrimp fresh or frozen, thawed if frozen; 4 tablespoons oil; 3 cloves garlic peeled and sliced; 4 onions medium, peeled and finely chopped; 3 tablespoons fresh root ginger peeled and finely chopped; 2 red chilies deseeded and finely chopped; 1/4 cup all purpose flour; 4 tablespoons hot curry powder according to taste; 1 3/4 cups coconut milk; 2 stalks lemon grass halved lengthways and crushed slightly; 1 teaspoon ground coriander; 2 tablespoons lemon juice; 8 green onions thinly sliced; cilantro leaves fresh, for garnish; basmati rice boiled, to serve

16 ingredients

3 steps

Ingredients

3 cups fish stock
2 pounds peeled shrimp fresh or frozen, thawed if frozen
4 tablespoons oil
3 cloves garlic peeled and sliced
4 onions medium, peeled and finely chopped
3 tablespoons fresh root ginger peeled and finely chopped
2 red chilies deseeded and finely chopped
1/4 cup all purpose flour
4 tablespoons hot curry powder according to taste
1 3/4 cups coconut milk
2 stalks lemon grass halved lengthways and crushed slightly
1 teaspoon ground coriander
2 tablespoons lemon juice
8 green onions thinly sliced
cilantro leaves fresh, for garnish
basmati rice boiled, to serve

Directions

1

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

Heat the oil in a pan and saute the garlic until softened. Remove from the pan and set aside. Add the onions, ginger, and chilies to the pan and saute over a medium heat for 5 mins. Sprinkle with the flour and curry powder and cook for 1 min. Gradually pour in the shrimp cooking liquid and bring to a boil, stirring constantly. Stir in the coconut milk and add the lemon grass. Cover and simmer over a low heat for 15 mins, stirring occasionally.
3

Remove the lemon grass and stir in the coriander and lemon juice. Season with salt and black pepper. Add the shrimp and three-quarters of the green onions. Heat through and season to taste again. Ladle into bowls and sprinkle over the garlic, cilantro leaves, and remaining green onions. Serve with basmati rice.