Shrimp Curry

Name: Shrimp Curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6-8
Cuisine: Indian
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; 2 c skim milk or 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

By Amy Herald
@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.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

4 Comments

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
2 c

skim milk or 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
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How to Make Shrimp Curry

Step-by-Step

Gather your ingredients. Mix cornstarch and reserved 1/2 cup of coconut milk to make a slurry. set aside.
Reserve 1/2 cup of the coconut milk and mix with cornstarch. Set aside.
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.
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.
Continue to simmer until mixture is thickened and shrimp are pink and cooked through. About 5-8 minutes.
Remove curry from heat and add in sliced green onions and salt to taste, if needed. Stir.
Serve over hot cooked rice and garnish with fresh parsley.