By Jenna Holst

This basic shrimp curry can be made hotter by adding a seeded, minced jalapeno when you add the garlic and ginger. Serve with rice and chutney.

[Credit: iStockphoto.com/Lauri Patterson]
Credit: iStockphoto.com/Lauri Patterson

Yield: 4 to 6 servings

Preparation time: 20 minutes

Cooking time: 35 to 40 minutes

Spice meter: Hot and spicy

2 tablespoons peanut oil or vegetable oil

2 medium onions, chopped

2 plump cloves garlic, minced

1/2 inch-piece fresh ginger, minced

1-1/2 to 2 tablespoons good-quality curry powder

1/2 cup chicken broth, shrimp broth, or water

2 teaspoons fresh lime or lemon juice

1-1/2 cups chopped, peeled, and seeded tomatoes or canned tomatoes with their juices

3 tablespoons cream or half-and-half (optional)

1-3/4 pounds shelled and deveined medium shrimp

  1. Heat the peanut oil in a large, deep skillet over medium heat. Add the onions and cook, stirring occasionally, until the onions are tender, about 10 minutes.

    Add the garlic and ginger and cook, stirring constantly, for 1 minute. Add the curry powder and cook, stirring, for 1 to 2 minutes.

  2. Add the broth, lime juice, and tomatoes. Reduce the heat to medium-low.

    Cover and simmer for 10 to 15 minutes. Add the cream and simmer until heated through, about 3 minutes.

  3. Add the shrimp and cook, uncovered, until the shrimp is pink and curled, about 3 to 5 minutes. Do not overcook the shrimp.

Per serving: Calories 165 (From Fat 55); Fat 6g (Saturated 1g); Cholesterol 189mg; Sodium 232mg; Carbohydrate 6g (Dietary Fiber 2g); Protein 21g.