Cookbook:Shrimp Curry

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Cookbook | Ingredients | Recipes

Ingredients[edit | edit source]

  • 1 pound peeled deveined jumbo shrimp, heads off
  • 1/2 onion, finely diced
  • 1 tbsp minced garlic
  • 1 tbsp vegetable oil
  • 1 tbsp curry powder
  • 1/2 cup chicken broth
  • 1 heaping tbsp red curry paste
  • 1 tbsp ghee

Procedure[edit | edit source]

  1. Heat oil in a large stainless steel saute pan over medium high heat. Add shrimp and saute just until bright pink. Remove and keep warm.
  2. Melt ghee in same pan. Add vegetables and saute until browned around edges.
  3. Add remaining ingredients and shrimp and toss to coat. Reduce heat to medium low and cook until shrimp are heated through.
  4. Remove and serve.