Shrimp Curry

Amy Herald

By
@Meave

My husband adores curry. He'd have me put a whole bottle of curry powder in this recipe if I'd let him. You could just as easily make this with chicken as well, just brown the chicken with the vegetable and simmer until the chicken is cooked through.


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Serves:

6-8

Prep:

20 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

2 lb
large, uncooked shrimp, peeled and deveined
3 Tbsp
olive oil
3 stalk(s)
celery, finely diced
1 can(s)
sliced waterchesnuts, drained
2 medium
white onions, sliced
6 clove
garlic, minced
1 bunch
green onions, thinly sliced
1 c
chicken broth
4 c
unsweetened coconut milk
1/4 c
corn starch
1/3 c
rice wine
1/3 c
soy sauce
3 Tbsp
curry powder
1/4 c
fresh chopped parsley
salt to taste

Directions Step-By-Step

1
Gather your ingredients. Mix cornstarch and reserved 1/2 cup of coconut milk to make a slurry. set aside.
2
Reserve 1/2 cup of the coconut milk and mix with cornstarch. Set aside.
3
Heat olive oil in deep skillet. Add white onions, garlic, celery, waterchesnuts, curry powder and curry paste. Saute over medium heat until onions are soft.
4
Add chicken broth, rice wine, soy sauce and coconut milk. Bring to a simmer and add shrimp. Add the cornstarch-coconut milk slurry to thicken.
5
Continue to simmer until mixture is thickened and shrimp are pink and cooked through. About 5-8 minutes.
6
Remove curry from heat and add in sliced green onions and salt to taste, if needed. Stir.
7
Serve over hot cooked rice and garnish with fresh parsley.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Indian
Dietary Needs: Dairy Free
Other Tag: Quick & Easy