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Total Time
30mins
Prep 5 mins
Cook 25 mins

Quick & Yummy!

Ingredients Nutrition

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.
Most Helpful

5 5

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.
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!

5 5

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.