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Madras Shrimp Curry


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3 tablespoons canola oil

1 medium onion, coarsely chopped

1 tablespoon grated peeled fresh ginger

1 1/2 teaspoons minced garlic

1 1/2 tablespoons Madras curry powder

1 cup unsweetened coconut milk

1 cup chicken stock or canned low-sodium chicken broth

1 1/2 pounds shelled and deveined medium shrimp


cayenne pepper

2 tablespoons finely chopped mint

1/2 teaspoon finely grated lemon zest

Steamed rice, for serving

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