Thai-Style Shrimp Curry

Ingredients

• 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

Directions

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

Excellent with sauteed spinach also!