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.
yield
6 -8
prep time
20 Min
cook time
25 Min
method
Stove Top
Ingredients For shrimp curry
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2 lblarge, uncooked shrimp, peeled and deveined
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3 Tbspolive oil
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3 stalkcelery, finely diced
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1 cansliced waterchesnuts, drained
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2 mdwhite onions, sliced
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6 clovegarlic, minced
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1 bunchgreen onions, thinly sliced
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1 cchicken broth
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2 cskim milk or unsweetened coconut milk
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1/4 ccorn starch
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1/3 crice wine
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1/3 csoy sauce
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3 Tbspcurry powder
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1/4 cfresh chopped parsley
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salt to taste
How To Make shrimp curry
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1Gather your ingredients. Mix cornstarch and reserved 1/2 cup of coconut milk to make a slurry. set aside.
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2Reserve 1/2 cup of the coconut milk and mix with cornstarch. Set aside.
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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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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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5Continue to simmer until mixture is thickened and shrimp are pink and cooked through. About 5-8 minutes.
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6Remove curry from heat and add in sliced green onions and salt to taste, if needed. Stir.
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7Serve over hot cooked rice and garnish with fresh parsley.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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