INGREDIENTS

Makes 4 Servings

• 2 Tablespoons Unsalted Butter
• 1 Small Onion, diced
• 1 Tablespoon Garlic, minced
• 1 Tablespoon Fresh Ginger, minced
• 3 Tablespoons Madras Curry Powder
• 1/2 Teaspoon Cayenne Pepper
• 2 Teaspoons Fine Sea Salt
• 2 Cups Canned Coconut Milk
• 1 Cup Water
• 2 Small Sweet Potatoes, peeled, diced and blanched
• 1/2 Teaspoon Black Pepper, freshly ground
• 16 Jumbo Shrimp, shelled and deveined
• 2 Large Lychees, peeled and pitted
• 3 Tablespoons Green Onion, minced including green parts
• 3 Tablespoons Fresh Cilantro, chopped

DIRECTIONS

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.