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Recipe Of The Month Back to Recipes
Lychee and Shrimp Curry
Ingredients to Serve 4
Lychee and Shrimp Curry
  • 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
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.

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