Ruth Reichl Shrimp Curry

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 onion, chopped
• 2 garlic cloves, smashed
• 1/4 cup butter
• 4 tablespoons curry powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon cinnamon
• 1/4 teaspoon turmeric
• 1/2 teaspoon red chili powder
• 1 tablespoon flour
• 1/2 cup heavy cream
• 1 cup coconut milk, stirred well
• 2 cups chicken broth
• 2 teaspoons freshly grated lime zest
• 2 lbs large shrimp, peel and deveined
• 2 tablespoons fresh lime juice
• salt and pepper
• cooked rice and mango chutney
• raisins, salted roasted peanuts, chopped candied ginger

Recipe

• 1 cook the onion and garlic in the butter in a heavy 5 quart pot over moderate heat, stirring, until the onion is softened, about 4 minutes. add the spices and flour and cook, stirring constantly, for 1 minute. whisk in the cream, coconut milk, broth and lime zest and bring just to a boil. simmer the mixture, stirring constantly, until it begins to thicken, about 2 minutes. add the shrimp and simmer, stirring, until the shrimp turns pink and is cooked through, about 4 minutes. stire in the lime juice, and add salt and pepper to taste.
• 2 ladle the curried shrimp over rice and top with garnishes as desired. serve the mango chutney on the side.