Chinese Shrimp Curry Recipe

Name: Chinese Shrimp Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon cornstarch; 2 teaspoons curry powder (or more, according to taste); 1/2 teaspoon sugar; 1 tablespoon reduced sodium soy sauce; 1 tablespoon rice wine vinegar; 3/4 cup reduced-sodium fat-free chicken broth; 3 teaspoons canola oil or 3 teaspoons peanut oil, divided; 2 carrots, cut into 1-inch pieces; 1 red bell pepper, seeded, stems removed, diced; 1/4 lb fresh sugar snap pea, strings on, edges removed (about 20); 2 teaspoons peeled ginger, grated; 1 large garlic clove, minced; 3/4 lb medium shrimp, peeled and deveined; 3 cups hot cooked brown rice

Servings: persons

1 tablespoon cornstarch
2 teaspoons curry powder (or more, according to taste)
1/2 teaspoon sugar
1 tablespoon reduced sodium soy sauce
1 tablespoon rice wine vinegar
3/4 cup reduced-sodium fat-free chicken broth
3 teaspoons canola oil or 3 teaspoons peanut oil, divided
2 carrots, cut into 1-inch pieces
1 red bell pepper, seeded, stems removed, diced
1/4 lb fresh sugar snap pea, strings on, edges removed (about 20)
2 teaspoons peeled ginger, grated
1 large garlic clove, minced
3/4 lb medium shrimp, peeled and deveined
3 cups hot cooked brown rice

1
In a small bowl, combine cornstarch, curry and sugar. Mix in soy sauce, vinegar and chicken broth. Set aside.
2
In wok or heavy skillet, heat 1 teaspoon oil over high heat. Add carrots, pepper, peas, ginger and garlic. Stir-fry until vegetables are brightly colored, about 1 minute. Transfer onto plate with slotted spoon.
3
Place remaining oil in pan and set over high heat. Add shrimp and stir-fry until pink, about 1 minute.
4
Return vegetables to pan. Stir sauce mixture and pour into pan. Simmer gently until shrimp are white in center, 2-3 minutes. Serve immediately over rice.

888

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon cornstarch, 2 teaspoons curry powder (or more, according to taste), 1/2 teaspoon sugar, 1 tablespoon reduced sodium soy sauce, and more.

Yes, Chinese Shrimp Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chinese Shrimp Curry

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