Shrimp Curry Recipe

Name: Shrimp Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Generous 1 pound shrimp, peeled and deveined; 1/4 cup minced shallots; 1/2 teaspoon minced garlic; 3 tablespoons peanut oil; 1/8 teaspoon turmeric; 1 1/2 cups chopped ripe tomatoes or canned crushed tomatoes; 3/4 cup water; 2 teaspoons fish sauce; 2 green cayenne chiles, seeded and minced, or to taste; 1/2 teaspoon salt, or to taste; About 1/4 cup coriander leaves (optional); 1 lime, cut into wedges (optional)

Servings: persons

Generous 1 pound shrimp, peeled and deveined
1/4 cup minced shallots
1/2 teaspoon minced garlic
3 tablespoons peanut oil
1/8 teaspoon turmeric
1 1/2 cups chopped ripe tomatoes or canned crushed tomatoes
3/4 cup water
2 teaspoons fish sauce
2 green cayenne chiles, seeded and minced, or to taste
1/2 teaspoon salt, or to taste
About 1/4 cup coriander leaves (optional)
1 lime, cut into wedges (optional)

1
Rinse the shrimp and set aside.
2
If you have a mortar, pound the minced shallots and garlic to a paste.
3
Heat the oil in a wok or a wide heavy skillet over medium-high heat.
4
Add the turmeric and stir, then toss in the
5
shallots and garlic, lower the heat to medium, and cook, stirring frequently, until softened and translucent, about 2 minutes.
6
Add the tomatoes and cook for several minutes at a medium boil, stirring occasionally, until the tomatoes are well softened and the oil has risen to the surface.
7
Add the water and fish sauce, bring to a medium boil, and add the shrimp.
8
Cook for several minutes, or until the shrimp start to turn pink, then toss in the minced chiles and salt, stir briefly, and remove from the heat.
9
Taste and adjust the seasoning if necessary.
10
Turn out into a bowl, top with the coriander leaves, if using, and put out lime wedges, if you wish.
11
Serve hot or at room temperature,

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* 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 12 ingredients. The key ingredients include: Generous 1 pound shrimp, peeled and deveined, 1/4 cup minced shallots, 1/2 teaspoon minced garlic, 3 tablespoons peanut oil, 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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