Madras Shrimp Curry

Name: Madras Shrimp Curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 serving(s)
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

Submitted by Karen in CT

"Quick & Yummy!"

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Ready In:: 30mins
Ingredients:: 13
Serves:: 4

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

Heat oil in a large, deep skillet until shimmering.
Add onion and cook over medium heat, stirring occasionally, until softened and just beginning to brown (about 7 minutes).
Add ginger, garlic and curry and cook, stirring, until fragrant (about 2 minutes).
Add coconut milk and stock and simmer over medium heat until reduced by 1/3 and thickened (about 8 minutes).
Add shrimp, season with salt and cayenne and simmer over medium heat until the shrimp are pink and cooked through (about 5 minutes).
Stir in the mint and lemon zest and serve in deep bowls over steamed rice.

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Reviews

Indeed, very yummy. I used my favourite Roasted Garam Masala, and also didn't add as much as directed, since DH doesn't enjoy very spicy curry. However, I think I could safely up it a bit next time, this was a very smooth and flavourful curry and we both very much enjoyed it.<br/>I served it over basmati rice, to which I had added a generous sprinkle of garlic powder. The lemon and mint are a good touch. Yum, excellent meal, quickly prepared, thank you, Karen!

Karen Elizabeth
This was great, the lemon and mint gave it a nice delicacy which went well with the prawns. Thanks for this one, will definitely be making it again! although this time I will be a bit less sparing with the curry powder- I only had hot Madras curry powder and worried it would be too hot.

MellowMel