Shrimp Curry

• 1 pound peeled, deveined jumbo shrimp, heads removed
• ½ onion, finely diced
• 1 tbsp minced garlic
• 1 tbsp vegetable oil
• 1 tbsp curry powder
• ½ cup chicken broth
• 1 heaping tbsp red curry paste
• 1 tbsp ghee

Ingredients for 2 servings (685 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Heat oil in a large stainless steel sauté pan over medium high heat. Add shrimp and sauté just until bright pink. Remove and keep warm.

   Stovetop
2. 2

   Melt ghee in same pan. Add vegetables and sauté until browned around edges.

3. 3

   Add remaining ingredients and shrimp and toss to coat. Reduce heat to medium low and cook until shrimp are heated through.

4. 4

   Remove and serve.