Shrimp Curry
Shrimp curry in one pan, with a sauce made from just a few pantry staples. Red curry paste and curry powder give the broth two layers of spice, while ghee adds a nutty richness that plain oil cannot. The shrimp are seared first and set aside, so they stay tender instead of turning rubbery. Browning the onion and garlic in the same pan builds the base of the sauce.
Instructions
Heat the vegetable oil in a large stainless steel sauté pan over medium high heat. Add the shrimp and sauté just until they turn bright pink, then lift them out and keep them warm.
Melt the ghee in the same pan. Add the diced onion and garlic and sauté until they are browned around the edges.
Stir in the curry powder, red curry paste and chicken broth, then return the shrimp to the pan. Toss everything together so the shrimp are coated in the sauce.
Reduce the heat to medium low and cook until the shrimp are heated through. Serve straight from the pan.
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