shrimp curry
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.
prep time
20 Min
cook time
25 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 2 pounds large, uncooked shrimp, peeled and deveined
- 3 tablespoons olive oil
- 3 stalks celery, finely diced
- 1 can sliced waterchesnuts, drained
- 2 medium white onions, sliced
- 6 cloves garlic, minced
- 1 bunch green onions, thinly sliced
- 1 cup chicken broth
- 2 cups skim milk or unsweetened coconut milk
- 1/4 cup corn starch
- 1/3 cup rice wine
- 1/3 cup soy sauce
- 3 tablespoons curry powder
- 1/4 cup fresh chopped parsley
- - salt to taste
How To Make shrimp curry
-
Step 1Gather your ingredients. Mix cornstarch and reserved 1/2 cup of coconut milk to make a slurry. set aside.
-
Step 2Reserve 1/2 cup of the coconut milk and mix with cornstarch. Set aside.
-
Step 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.
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Step 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.
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Step 5Continue to simmer until mixture is thickened and shrimp are pink and cooked through. About 5-8 minutes.
-
Step 6Remove curry from heat and add in sliced green onions and salt to taste, if needed. Stir.
-
Step 7Serve over hot cooked rice and garnish with fresh parsley.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Tag:
#Quick & Easy
Ingredient:
Seafood
Diet:
Dairy Free
Culture:
Indian
Category:
Seafood
Method:
Stove Top
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