NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- jumbo shrimp, peeled, deveined, heads removed1 lb
- onion, finely diced1/2
- garlic, minced1 tbsp
- vegetable oil1 tbsp
- curry powder1 tbsp
- chicken broth1/2 cup
- red curry paste, heaping1 tbsp
- ghee1 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Heat oil in a large stainless steel sauté pan over medium high heat. Add shrimp and sauté just until bright pink. Remove and keep warm.
Melt ghee in same pan. Add vegetables and sauté until browned around edges.
Add remaining ingredients and shrimp and toss to coat. Reduce heat to medium low and cook until shrimp are heated through.
Remove and serve.
