Shrimp Curry Recipe

Name: Shrimp Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 3 cups fish or vegetable stock; 2 1/4 lbs fresh or frozen peeled shrimp, thawed if frozen; 4 tbsp oil; 3 cloves garlic, peeled and finely chopped; 4 None medium onions, peeled and finely chopped; 1 oz fresh root ginger, peeled and finely chopped; 2 None red chilies, deseeded and finely chopped; 1/4 cup all-purpose flour; 3-4 tbsp hot curry powder (according to taste); 1 x 14 oz can coconut milk; 2 stalks lemongrass, halved lengthways and crushed slightly; 1 tsp ground coriander; 1-2 tbsp lemon juice; 8 None scallions, thinly sliced; None None Fresh cilantro leaves, for garnish; None None Cooked basmati rice, to serve

Servings: persons

3 cups fish or vegetable stock
2 1/4 lbs fresh or frozen peeled shrimp, thawed if frozen
4 tbsp oil
3 cloves garlic, peeled and finely chopped
4 None medium onions, peeled and finely chopped
1 oz fresh root ginger, peeled and finely chopped
2 None red chilies, deseeded and finely chopped
1/4 cup all-purpose flour
3-4 tbsp hot curry powder (according to taste)
1 x 14 oz can coconut milk
2 stalks lemongrass, halved lengthways and crushed slightly
1 tsp ground coriander
1-2 tbsp lemon juice
8 None scallions, thinly sliced
None None Fresh cilantro leaves, for garnish
None None Cooked basmati rice, to serve

1
In a saucepan, bring the stock to a boil and add half the shrimp. Bring to a boil, cook through and remove with a slotted spoon and set aside. Repeat with the remaining shrimp. Reserve the cooking liquid.
2
Heat the oil in a frying pan and fry the garlic, onions, ginger and chilies over medium heat for 5 mins. Sprinkle with the flour and curry powder and cook for 1 min. Gradually pour in the contents of the saucepan, stirring, and bring to a boil, stirring constantly. Stir in the coconut milk and add the lemongrass. Cover and simmer over low heat for 15 mins, stirring occasionally.
3
Remove the lemongrass and stir in the coriander and lemon juice. Season to taste. Add the shrimp and 3/4 of the scallions. Heat through and season to taste again. Ladle into bowls and sprinkle with cilantro leaves and remaining scallions. Serve with basmati rice.

No nutrition data on file — estimate from the ingredient list.

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 16 ingredients. The key ingredients include: 3 cups fish or vegetable stock, 2 1/4 lbs fresh or frozen peeled shrimp, thawed if frozen, 4 tbsp oil, 3 cloves garlic, peeled and finely chopped, 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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