Ingredients
- 1 inch piece ginger, peeled and sliced
- 3 cloves garlic, peeled and sliced
- ½ cup red onion, sliced
- 1 tablespoon butter
- 1-1 ½ tablespoons curry powder
- 1 ¼ cups chicken broth
- ½ cup coconut milk
- ½ lime juice
- ⅛ cup chopped cilantro
- salt and pepper to taste
- 1 ¼ pounds raw shrimp
- 1 tablespoon olive oil
Directions
In saucepan, melt butter and saute ginger, garlic and onion until tender. Add curry, stirring constantly for 1 minute. Add stock, coconut milk and salt/pepper. Simmer for 20 minutes. Strain and discard the ginger, onion and garlic. Add the lime juice. Meanwhile, butterfly shrimp and saute until pink in olive oil. Put shrimp in serving bowl and top with curry sauce. Garnish with cilantro. Best if served with rice. |