2 tablespoons clarified butter or ghee
12 shrimp, 16-20 count, peeled and deveined
1 cup onion, thinly sliced
1 tablespoon fresh ginger, minced
1 tablespoon jalapeño, seeded and minced
2 tablespoons curry powder
8 fluid ounces chicken stock
2 tablespoons cornstarch
1 tablespoon water
4 fluid ounces coconut milk
4 ounces fresh mango, diced
1 tablespoon cilantro, chopped coarse
salt and pepper, to taste
granulated sugar, to taste
Servings: 4
1. Heat the clarified butter or ghee in a sauté pan. Add the shrimp and sauté until just cooked. Remove the shrimp from the pan and reserve.
2. In the same pan, sauté the onion for approximately 3 minutes or until wilted and slightly golden on the edges. Add the ginger, jalapeño and curry powder and sauté for 1 minute. Add the chicken stock, scraping up any bits stuck to the bottom of the pan.
3. Combine the cornstarch and water to make a slurry. Bring the stock mixture to a boil, then whisk a small amount of the slurry into the liquid. Continue adding slurry slowly until the sauce is the desired thickness.
4. Add the coconut milk, mango, cilantro and shrimp to the pan. Season to taste with salt, pepper and sugar and simmer to combine the flavors, approximately 1 minute. Serve the curry with steamed basmati rice.
12 shrimp, 16-20 count, peeled and deveined
1 cup onion, thinly sliced
1 tablespoon fresh ginger, minced
1 tablespoon jalapeño, seeded and minced
2 tablespoons curry powder
8 fluid ounces chicken stock
2 tablespoons cornstarch
1 tablespoon water
4 fluid ounces coconut milk
4 ounces fresh mango, diced
1 tablespoon cilantro, chopped coarse
salt and pepper, to taste
granulated sugar, to taste
Servings: 4
1. Heat the clarified butter or ghee in a sauté pan. Add the shrimp and sauté until just cooked. Remove the shrimp from the pan and reserve.
2. In the same pan, sauté the onion for approximately 3 minutes or until wilted and slightly golden on the edges. Add the ginger, jalapeño and curry powder and sauté for 1 minute. Add the chicken stock, scraping up any bits stuck to the bottom of the pan.
3. Combine the cornstarch and water to make a slurry. Bring the stock mixture to a boil, then whisk a small amount of the slurry into the liquid. Continue adding slurry slowly until the sauce is the desired thickness.
4. Add the coconut milk, mango, cilantro and shrimp to the pan. Season to taste with salt, pepper and sugar and simmer to combine the flavors, approximately 1 minute. Serve the curry with steamed basmati rice.
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