Thai-Style Shrimp Curry

• 2 teaspoons vegetable oil
• 4 shallots, finely chopped (about 3/4 cup)
• 2 teaspoons curry powder
• 2 cups low-sodium chicken broth
• 1/2 cup light coconut milk
• 1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
• 6-10 shrimp peeled and deveined (halibut works well too)
• 1/2 cup coarsely chopped fresh cilantro leaves

• 2 scallions, green part only, thinly sliced
• 2 tablespoons fresh lime juice
• Freshly ground black pepper
• 2 cups cooked brown rice, for serving - cook in chicken broth for added flavor

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!

This entry was posted on January 17, 2012 at 12:17 pm and is filed under Fish. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response or trackback from your own site.