Ingredients
-
3
-
1
-
1
-
1 1/2
-
1 1/2
-
1
-
1
-
1 1/2
-
-
-
-
-
-
-
Directions
Madras Shrimp Curry,Quick & Yummy!,Indeed, very yummy. 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!,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.
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Steps
|
1
Done
|
Heat Oil in a Large, Deep Skillet Until Shimmering. |
|
2
Done
|
Add Onion and Cook Over Medium Heat, Stirring Occasionally, Until Softened and Just Beginning to Brown (about 7 Minutes). |
|
3
Done
|
Add Ginger, Garlic and Curry and Cook, Stirring, Until Fragrant (about 2 Minutes). |
|
4
Done
|
Add Coconut Milk and Stock and Simmer Over Medium Heat Until Reduced by 1/3 and Thickened (about 8 Minutes). |
|
5
Done
|
Add Shrimp, Season With Salt and Cayenne and Simmer Over Medium Heat Until the Shrimp Are Pink and Cooked Through (about 5 Minutes). |
|
6
Done
|
Stir in the Mint and Lemon Zest and Serve in Deep Bowls Over Steamed Rice. |
