CURRIED SHRIMP​​

1 pkg (340 g) frozen raw shrimp, thawed
1 tbsp (15 mL) olive oil
1/2 cup (125 mL) finely chopped onion
1 tbsp (15 mL) grated fresh ginger
1 tbsp (15 mL) curry powder
1 can (14 oz / 398 mL) coconut milk
2 tbsp (25 mL) chopped fresh cilantro
1/4 tsp (1 mL) salt

Peel and devein shrimp, leaving tails intact. Pat dry with paper towels; set aside. Heat oil in a frypan over medium heat. Add onion and saute for 3 - 4 minutes. Stir in ginger and curry powder; saute for 1 minute. Stir in coconut milk. Bring to a boil; reduce heat and simmer for 5 minutes. Add shrimp and cook until shrimp are pink, about 3 - 4 minutes. Do not overcook. Stir in cilantro and salt. Serve immediately. Serves 3 - 4.

 
Last updated on January 23, 2018