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January 17, 2012 by TammyL.
In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry, chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
Season the shrimp with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the shrimp is pink, about 3-5 minutes. Arrange rice on the bottom of a bowl and cover with shrimp and curry sauce. Excellent with sauteed spinach also!
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