Madras Shrimp Curry

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.