Rating: 5 stars
6105 Ratings
  • 5 star values: 6104
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 6,105 Ratings
Joyce Goldstein
December 2001

Gallery

Recipe Summary

Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large, deep skillet until shimmering. Add the onion and cook over moderate heat, stirring occasionally, until softened and just beginning to brown, about 7 minutes. Add the ginger, garlic and curry and cook, stirring, until fragrant, about 2 minutes. Add the coconut milk and stock and simmer over moderate heat until reduced by one-third and thickened, about 8 minutes. Add the shrimp, season with salt and cayenne and simmer over moderate heat until the shrimp are pink and cooked through, about 5 minutes. Stir in the mint and lemon zest and serve in deep bowls over steamed rice.

    Advertisement
Advertisement