Shrimp Curry

Peel and devein the jumbo shrimp if not already prepared, then pat them dry with paper towels and set aside.

Heat the vegetable oil in a large skillet or sauté pan over medium heat until shimmering.

Add the diced onion to the pan and cook, stirring occasionally, until softened and translucent.

Add the minced garlic and ghee to the pan, stirring to combine, and cook until fragrant and the garlic is lightly golden.

Add the curry powder and red curry paste to the pan, stirring continuously to toast the spices and paste into the fat and aromatics until deeply fragrant.

Pour in the chicken broth, stirring to deglaze the pan and fully incorporate the curry base into a cohesive sauce.

Bring the sauce to a gentle simmer and allow it to reduce slightly, concentrating the flavors.

Add the shrimp to the simmering sauce in a single layer and cook, turning once, until they are pink, opaque, and just cooked through.

Remove the pan from heat immediately once the shrimp are cooked to prevent overcooking, and adjust seasoning with salt if desired.

Serve the shrimp curry hot over steamed rice or with flatbread, garnishing with fresh cilantro or sliced chili if desired.