Shrimp Curry Recipe

Name: Shrimp Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. uncooked Asian or basmati rice; 2 lb. medium shrimp (18 to 24 shrimp), peeled and set aside; 1/4 c. olive oil; 2 Tbsp. minced garlic; 1/2 c. water chestnuts, sliced, rinsed and drained on paper towel; 2 cans unsweetened coconut milk; 1 c. Asian fish sauce or clam juice; 1/2 tsp. crushed red pepper flakes; 1/2 c. green onion, minced; 2 green onions, cut in thin slices on a diagonal; 4 Tbsp. lime juice; 1 1/2 tsp. Garam Masala curry paste; 2 Tbsp. cornstarch, mixed with 3 Tbsp. water; 1/4 c. chopped fresh cilantro

Servings: persons

2 c. uncooked Asian or basmati rice
2 lb. medium shrimp (18 to 24 shrimp), peeled and set aside
1/4 c. olive oil
2 Tbsp. minced garlic
1/2 c. water chestnuts, sliced, rinsed and drained on paper towel
2 cans unsweetened coconut milk
1 c. Asian fish sauce or clam juice
1/2 tsp. crushed red pepper flakes
1/2 c. green onion, minced
2 green onions, cut in thin slices on a diagonal
4 Tbsp. lime juice
1 1/2 tsp. Garam Masala curry paste
2 Tbsp. cornstarch, mixed with 3 Tbsp. water
1/4 c. chopped fresh cilantro

1
Put rice in a saucepan and add cold water to cover by 3/4-inch.
2
Bring to a boil, uncovered.
3
Turn the heat down to low, cover and simmer for 20 minutes.
4
Remove from heat and let it stand, covered, for at least 10 to 15 minutes.
5
While rice is cooking, heat olive oil in a large skillet over medium-high heat until it is hot, but not smoking.
6
Add shrimp and saute for 3 minutes, moving the pan continuously to avoid sticking or burning. With a slotted spoon, remove cooked shrimp and set aside.
7
Turn heat down to medium-low and add garlic, chestnuts, coconut milk, fish sauce, pepper flakes, minced onion, lime juice and curry mix. Simmer for 6 to 8 minutes.
8
Add cornstarch paste and simmer for 5 more minutes, until mixture thickens. Put shrimp back into the sauce along with cilantro and half the sliced green onion.
9
Simmer for 3 more minutes.
10
Transfer to a heated serving bowl and garnish with remaining sliced green onion.

991

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 c. uncooked Asian or basmati rice, 2 lb. medium shrimp (18 to 24 shrimp), peeled and set aside, 1/4 c. olive oil, 2 Tbsp. minced garlic, and more.

Yes, 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.

That's it — enjoy your meal!

Shrimp Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions