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. ---------------------------------------------------------------------------
Nutrition
Ingredients
