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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Quick & Yummy! 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.
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