Shrimp Curry

Amy Herald


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.

☆☆☆☆☆ 0 votes
20 Min
25 Min
Stove Top


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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

How to Make Shrimp Curry


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

Printable Recipe Card

About Shrimp Curry

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

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