Shrimp Curry

Peel and devein the jumbo shrimp if not already prepared, then pat them dry with paper towels and set aside. Dry shrimp will sear more effectively and absorb the curry sauce better.

Dice the onion into small, uniform pieces and mince the garlic if not already prepared. Uniform cutting ensures even softening during the cooking process.

Heat the vegetable oil in a large skillet or wok over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, until softened and translucent.

Add the minced garlic to the softened onion and stir continuously for approximately one minute until fragrant, taking care not to allow the garlic to brown or burn.

Add the red curry paste and curry powder to the pan, stirring them into the onion and garlic mixture. Toast the spice paste in the oil for one to two minutes, allowing the raw flavor to cook off and the aromatics to bloom fully.

Pour in the chicken broth and stir well to deglaze the pan, incorporating all the spiced paste from the bottom. Bring the mixture to a gentle simmer and allow it to reduce slightly for two to three minutes.

Add the ghee to the simmering sauce and stir until fully melted and incorporated, which will enrich the texture and impart a characteristic nutty depth to the curry base.

Add the prepared shrimp to the pan in a single layer and cook, turning once, until they are pink, opaque, and just cooked through. Avoid overcooking, as shrimp become rubbery quickly beyond this point.

Taste the curry sauce and adjust seasoning as needed before removing from heat. Serve the shrimp curry immediately over steamed rice or with flatbread to capture the sauce.