Lychee & Shrimp Curry

Description

Ingredients to Serve 4

Ingredients

2 tablespoons Unsalted butter
1 small Onion, diced
1 tablespoon Minced garlic
1 tablespoon Minced fresh ginger
3 tablespoons Madras curry powder
½ teaspoon Cayenne pepper
2 teaspoons Fine sea salt
2 cups Canned coconut milk
1 Cup Water
2 small Sweet potatoes, peeled, diced and blanched
½ teaspoon Freshly ground black pepper
16 jumbo Shrimp, shelled and deveined1
2 large Lychees, peeled and pitted3 tablespoons Minced green onion, including green parts
3 tablespoons Chopped fresh cilantro

Preparation

To Prepare the Curry: In a large heavy saucepan, melt the butter over medium heat and sauté the onions and garlic until aromatic, about 3 minutes. Stir in the ginger, curry powder, cayenne, and 1 teaspoon of salt. Stir in coconut milk and water. Bring to a simmer and cook for 5 minutes.

To Cook the Vegetables and Shrimp: Season the shrimp with remaining salt and pepper. Add the shrimp and return to a simmer cooking for 2-3 minutes. Add the sweet potato and lychees to the curry cooking until the shrimp are evenly pink. Serve garnished with green onion and cilantro.