Madras Shrimp Curry

• 3 tablespoons canola oil
• 1 medium onion, coarsely chopped
• 1 tablespoon fresh ginger, grated & peeled
• 1 1/2 teaspoons garlic, minced
• 1 1/2 tablespoons Madras curry powder
• 1 cup unsweetened coconut milk
• 1 cup chicken stock or 1 cup low sodium chicken broth
• 1 1/2 lbs medium shrimp, shelled and deveined
• salt
• cayenne pepper
• 2 tablespoons mint, finely chopped
• 1/2 teaspoon lemon zest, finely grated
• steamed rice, for serving

1. Heat oil in a large, deep skillet until shimmering.
2. Add onion and cook over medium heat, stirring occasionally, until softened and just beginning to brown (about 7 minutes).
3. Add ginger, garlic and curry and cook, stirring, until fragrant (about 2 minutes).
4. Add coconut milk and stock and simmer over medium heat until reduced by 1/3 and thickened (about 8 minutes).
5. Add shrimp, season with salt and cayenne and simmer over medium heat until the shrimp are pink and cooked through (about 5 minutes).
6. Stir in the mint and lemon zest and serve in deep bowls over steamed rice.

canola oil, onion, fresh ginger, garlic, curry powder, unsweetened coconut milk, chicken, shrimp, salt, cayenne pepper, mint, lemon zest, rice

Taken from www.food.com/recipe/madras-shrimp-curry-207394 (may not work)