Madras Shrimp Curry

Quick & Yummy!

• Ready In: 30 mins
• 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

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.