Ingredients for Madras Shrimp Curry
- Canola Oil
- 1 medium onion, chopped
- Fresh Ginger
- 2 cloves garlic, minced
- Madras Curry Powder
- Unsweetened Coconut Milk
- Chicken Stock
- Medium Shrimp
- 1/2 teaspoon salt, or to taste
- Cayenne Pepper
- 1/4 cup chopped fresh mint
- 1 teaspoon lemon zest
- Steamed Rice
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How to Make Madras Shrimp Curry
- Heat 2 tablespoons of vegetable oil in a large, deep skillet over medium heat until shimmering.
- Add 1 medium chopped onion and cook, stirring occasionally, until softened and just beginning to brown (about 5 minutes).
- Add 1 tablespoon grated fresh ginger, 2 minced cloves garlic, and 2 tablespoons Madras curry powder. Cook, stirring constantly, until fragrant (about 1 minute).
- Pour in 1 can (13.5 ounces) of full-fat coconut milk and 1/2 cup of chicken or vegetable stock. Bring to a simmer, then reduce heat to medium-low and cook until the sauce has thickened slightly and reduced by about 1/3 (about 10-12 minutes).
- Add 1 pound of peeled and deveined shrimp. Season with 1/2 teaspoon salt (or to taste) and 1/4 teaspoon cayenne pepper (or to taste). Simmer until the shrimp are pink and cooked through (about 3-5 minutes).
- Stir in 1/4 cup chopped fresh mint and 1 teaspoon lemon zest. Serve hot over steamed rice.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
8g
Fat
61g
Carbs
3g
