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.

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: 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.

Shrimp Curry

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